fbpx

GLUTEN FREE Chicken Cordon Bleu & Gourmet Mushroom Risotto

This is the classic dish that everyone loves!  Named after the cooking school in Paris where it was invented, this could be the perfect way to make chicken!  Chicken breasts are rolled around Swiss cheese and ham and then drizzled with a white wine cream sauce.  Serve with Gourmet Mushroom Risotto (Gluten Free Option)  (Stovetop)

$28.00 DOWNSIZED-2-3-SERVINGS
$42.00 FULLSIZED-4-6-SERVINGS
Food items may appear slightly different than pictured.

Description

This is the classic dish that everyone loves!  Named after the cooking school in Paris where it was invented, this could be the perfect way to make chicken!  Chicken breasts are rolled around Swiss cheese and ham and then drizzled with a white wine cream sauce.  Serve with Gourmet Mushroom Risotto (Gluten Free Option)  (Stovetop)

 

 

Additional information

Size

Downsized 2-3 Servings, Fullsized 4-6 Servings

Nutritional Info

This is the classic dish that everyone loves!  Named after the cooking school in Paris where it was invented, this could be the perfect way to make chicken!  Chicken breasts are rolled around Swiss cheese and ham and then drizzled with a white wine cream sauce.  Serve with Gourmet Mushroom Risotto (Gluten Free Option)  (Stovetop)

Cooking Instructions

Chicken Cordon Bleu
     Thaw completely in the fridge. Preheat the oven to 350 degrees.

  1. Sprinkle the flour mixture over your chicken breasts until evenly coated. Place 2 Tbsp butter in a skillet over medium high heat and brown the chicken on several sides. Remove the chicken from the pan.
  2.  Place browned chicken to an oven-proof baking dish – BEGIN your Mushroom Risotto according to directions.
  3.  After 10 minutes of cooking your Risotto – Place chicken in oven for 10-12 minutes or until the chicken is no longer pink. (74ºc)
  4. Prepare your cream sauce according to directions

6. Remove the chicken from oven and pour cream over chicken, serve alongside Risotto.

Creamy Cordon Bleu Sauce

In a small saucepan, over medium heat, warm the wine and the chicken base. Drizzle the creamy cornstarch mixture into the saucepan very slowly, whisking until combined. Continue cooking over medium heat, stirring the mixture until it thickens. Pour the cream sauce over the chicken when ready to serve