Ingredients for Skillet Chicken Cordon Bleu
- 2 tablespoons butter
- Boneless Skinless Chicken Breasts
- White Wine
- Cream Of Chicken Soup
- Swiss Cheese
- 4 oz thinly sliced deli ham
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How to Make Skillet Chicken Cordon Bleu
- Pat 2 (6 oz) boneless, skinless chicken breasts dry and season generously with salt and pepper.
- Melt 2 tablespoons of butter in a 10-inch skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- Add 1/2 cup dry white wine to the skillet and scrape up any browned bits from the bottom (deglaze).
- Stir in 1 cup cream of mushroom soup, 1/2 cup shredded Gruyère cheese (or Swiss), and 4 oz thinly sliced deli ham, cut into small pieces.
- Bring to a simmer, stirring frequently, until the cheese is melted and the sauce is smooth.
- Return the chicken breasts to the skillet.
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve immediately over hot cooked egg noodles or rice. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
2g
Fat
30g
Carbs
2g
