Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Chicken Cordon Bleu With Mushroom Sauce

 
One serving costs about $3.99 One serving costs about $3.99

$3.99 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

Chicken Cordon Bleu With Mushroom Sauce might be just the main course you are searching for. This recipe makes 4 servings with 533 calories, 42g of protein, and 32g of fat each. For $2.98 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 5 would say it hit the spot. If you have cooking oil, flour, garlic, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Try Chicken Cordon Bleu with Mushroom Sauce and Rice, Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce, and Chicken Cordon Bleu with Creamy Mustard Sauce for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
4
4  chicken breasts
chicken breasts
0.5 cups
0.5 cups chicken broth
chicken broth
2 Tbsps
2 Tbsps cooking oil
cooking oil
1 Tbsp
1 Tbsp flour
flour
1 Tbsp
1 Tbsp fresh parsley
fresh parsley
0.22 cloves
0.22 cloves garlic
garlic
0.25 lb
0.25 lb gruyere cheese
gruyere cheese
0.25 cups
0.25 cups half n half
half n half
4 slices
4 slices ham
ham
5 oz
5 oz mushrooms
mushrooms
1 medium
1 medium diced onion
diced onion
0.75 cups
0.75 cups panko bread crumbs
panko bread crumbs
0.25 tsps
0.25 tsps salt
salt
0.5 tsps
0.5 tsps tarragon
tarragon
0.25 cups
0.25 cups white wine
white wine
2 Tbsps butter
2 Tbsps
butter
4  chicken breasts
4
chicken breasts
0.5 cups chicken broth
0.5 cups
chicken broth
2 Tbsps cooking oil
2 Tbsps
cooking oil
1 Tbsp flour
1 Tbsp
flour
1 Tbsp fresh parsley
1 Tbsp
fresh parsley
0.22 cloves garlic
0.22 cloves
garlic
0.25 lb gruyere cheese
0.25 lb
gruyere cheese
0.25 cups half n half
0.25 cups
half n half
4 slices ham
4 slices
ham
5 oz mushrooms
5 oz
mushrooms
1 medium diced onion
1 medium
diced onion
0.75 cups panko bread crumbs
0.75 cups
panko bread crumbs
0.25 tsps salt
0.25 tsps
salt
0.5 tsps tarragon
0.5 tsps
tarragon
0.25 cups white wine
0.25 cups
white wine

Equipment

kitchen twine
kitchen twine
toothpicks
toothpicks
oven
oven
frying pan
frying pan
kitchen twine
kitchen twine
toothpicks
toothpicks
oven
oven
frying pan
frying pan


Instructions

  1. Slice the chicken breast down the middle to form a pocket in the chicken. Add in your cheese slices and ham.
  2. Close chicken up with either toothpicks or kitchen twine.
  3. Mix together the panko and the tarragon. Roll the breasts in the mixture.
  4. Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.
  5. Place breasts in an oven preheated to 350 degrees and cook for 25-30 minutes or until juices run clear.
  6. While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat.
  7. Add in the mushrooms and cook for a minute or two.
  8. Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.
  9. Add in the flour and stir to coat.
  10. Add in the wine and chicken broth and allow the sauce to heat back up and thicken.
  11. Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed.
  12. Pour over cordon bleu and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.98
Ingredient
2 tablespoons butter
4 chicken breasts
½ cups chicken broth
2 tablespoons cooking oil
1 tablespoon flour
1 tablespoon fresh parsley
2 cloves garlic
¼ pounds gruyere cheese
¼ cups half n half
4 slices ham
5 ounces mushrooms
1 medium diced onion
¾ cups panko bread crumbs
½ teaspoons tarragon
¼ cups white wine
Price
$0.24
$8.02
$0.38
$0.08
$0.01
$0.16
$0.13
$4.05
$0.16
$0.37
$0.79
$0.24
$0.43
$0.06
$0.81
$15.94

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
661 Calories
66g Protein
34g Total Fat
15g Carbs
29% Health Score
Limit These
Calories
661
33%

Fat
34g
54%

  Saturated Fat
13g
86%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
213mg
71%

Sodium
1085mg
47%

Alcohol
1g
9%

Get Enough Of These
Protein
66g
133%

Vitamin B3
27mg
136%

Selenium
90µg
129%

Vitamin B6
1mg
97%

Phosphorus
791mg
79%

Vitamin B5
4mg
42%

Vitamin B2
0.61mg
36%

Calcium
355mg
36%

Potassium
1190mg
34%

Vitamin B1
0.51mg
34%

Zinc
3mg
24%

Vitamin K
24µg
23%

Magnesium
90mg
23%

Vitamin B12
1µg
20%

Manganese
0.29mg
14%

Vitamin E
2mg
14%

Copper
0.27mg
13%

Vitamin A
661IU
13%

Iron
2mg
13%

Vitamin C
9mg
12%

Folate
42µg
11%

Fiber
1g
6%

Vitamin D
0.8µg
5%

covered percent of daily need

Related Recipes