Chicken Cordon Bleu With Mushroom Sauce
By: Julie M.
Published: Wednesday, April 13, 2011 - 3:53am

Ingredients




For the Chicken:
4 Chicken Breasts
1/4 pound Gruyere Cheese, Sliced
4 ounces Ham (I used Pancetta)
3/4 cup Panko Bread Crumbs
1 teaspoon Tarragon
2 tablespoons Cooking Oil
For the Mushroom Sauce:
2 tablespoons Butter
5 ounces Mushrooms, Chopped
2 cloves Garlic, Minced
1/2 Onion, Chopped
1/2 teaspoon Tarragon
1/4 teaspoon Salt
1 tablespoon Flour
1/4 cup White Wine
1/2 cup Chicken Broth
1/4 cup Half& Half
1 tablespoon Fresh Parsley, Chopped

Preparation

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.