Is anyone else finding it hard to get back into the groove after the long weekend? My brain is still on vacation mode and becoming more and more distracted by thoughts of Christmas. My waistline, apparently, is still on vacation mode as well. The scale was not my friend today. When I stepped on it and it revealed the ugly truth, I was reminded of all the mashed potatoes, chocolate cream pie, pumpkin gingerbread, and cheesecake I had over the weekend. Oh, and I think there was a burger in there. And maybe some onion rings. But isn’t that what the holidays are for? Indulge in all the sweet treats and comfort food your stomach can hold and then diet after New Years? 🙂
Speaking of indulging in yumminess, I introduce to you my Chicken Cordon Bleu with Creamy Mushroom Sauce. It goes like this, my friends. Tender panko-crusted chicken topped with savory sliced ham, rich swiss cheese, and a creamy mushroom sauce. Deee to the LISH! It’s like Chicken Cordon Bleu went to the salon and got a makeover. Isn’t she purdy?
The best part is this meal is super easy peasy weeknight meal everyone in your family will love. For an extra flavor punch, you can add 1/4 cup of white wine if you prefer.
- FOR THE CHICKEN:
- 4 boneless skinless chicken breast halves (5 ounces each), flattened to ½-inch thickness
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg
- 1 tablespoon water
- ½ cup panko crumbs
- ½ cup ground almonds
- 2 tsp minced garlic
- ¼ cup olive oil
- 4 thin slices deli ham
- 4 slices Swiss cheese
- FOR THE SAUCE:
- 1 Tbsp butter
- 1-1/2 cups sliced mushrooms
- ⅔ cup condensed cream of chicken and mushroom soup, undiluted
- 2 tablespoons sour cream
- 2 tablespoons 2% milk
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- Minced fresh parsley, for garnish
- In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, whisk egg and water. In a third bowl, combine bread crumbs, almonds, and garlic.
- Coat chicken with flour mixture, then dip in egg mixture and coat with bread crumb mixture.
- In a large skillet over medium heat, cook chicken in oil for 5-6 minutes on each side or until a meat thermometer reads 170°. Top with ham and cheese; cover and cook 1-2 minutes longer or until cheese is melted.
- Meanwhile, in a small saucepan, melt butter. Add mushrooms and saute until browned and tender. Add soup, sour cream, milk, pepper, and salt. Cook and stir over medium heat until heated through. Serve with chicken; sprinkle with parsley.
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I’ve always loved SAYING “Chicken cordon bleu” but I actually didn’t know what it was. Not only do I now know, but I have a recipe. SCORE!
CakeSpy recently posted…Dear Postal Service: Will You Crush My Cookies for Me?
Haha, that’s awesome. I like to say it too. It’s so fancy schmancy. 🙂 And this is the perfect recipe to get you started making some Chicken Cordon Bleu of your own. 🙂
WOW, this looks AMAZING! I’m so glad I just saw this post, because Baby and I had my homemade panko-chicken for lunch (one of our favorites) + I gave her some ham alongside it, because she’s ham-crazy. =) Why did I not think to do a Chicken Cordon Bleu?! I bet she would absolutely love it, as would the rest of us. Thank you for the inspiration!!
Amy @ Fearless Homemaker recently posted…Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza
Hey Amy, that’s so funny! It’s just panko chicken and ham time I guess! 🙂 Great minds think alike! I’m sure everyone in your family will love this.