Chicken with Cordon Bleu Sauce is an easy twist on the classic. Cut out the fussy preparation and whip up this easy version in 20 minutes. This chicken is a comfort food win!
1 ¼poundsboneless, skinless chicken breasts(sliced or pounded thin (Note 1))
onion powder(for seasoning chicken)
garlic powder(for seasoning chicken)
salt and black pepper(for seasoning chicken)
1 ½cupsheavy cream
⅔cupshredded Swiss or Gruyere cheese
6slicesCanadian bacon ((or ⅖ cup diced ham))
Instructions
Preheat oil in a large skillet over medium-medium high heat.
Season the chicken breasts on both sides with onion and garlic powder, salt and pepper.
Add the chicken to the skillet in a single layer. Cook 2-3 minutes per side until golden brown. Transfer the chicken to a plate. Cook the chicken in batches if it doesn't all fit in the skillet.
Add the cream to the skillet and scrap up the golden bits on the bottom of the skillet. (Note 2) Cook for 2-3 minutes until slightly thickened. Add in the shredded cheese and stir until the cheese is completely melted.
Add the chicken back to the skillet and top with the ham. Reduce the heat to medium-low and simmer for 3-4 minutes until the internal temperature of the chicken reaches 165 degrees.
Taste and season with salt and pepper as needed. Serve with mashed potatoes or rice.
Notes
For thicker chicken breasts, slice in half horizontally to create two thin pieces. Or pound the chicken to a thickness of ¼-1/2 inch.
If using whole milk in place of cream, add a little bit of flour to the fat in the skillet to create a roux. This will help to thicken the milk into a sauce consistency.