Skillet Cordon Bleu

4 boneless, skinless chicken breasts
Salt and pepper
3 tablespoons butter
1/2 cup dry white wine or chicken stock
1 can (10.75 ounces) condensed cream of chicken soup
1 cup milk
8 thin slices of deli ham
1 cup shredded swiss cheese
1 tablespoon fresh chopped parsley

Season chicken with a little salt and pepper. Heat the butter in a large skillet. Cook chicken in skillet until brown on both sides and juices run clear. Remove chicken from skillet and set aside. Add wine or stock to the pan. Turn up heat and bring to a simmer, stirring up any of those great brown bits on the bottom. Add soup and milk and whisk until smooth. Add chicken back to the pan. Top each piece with 2 slices of ham. Sprinkle 1/4 cup of cheese on top of ham. Cover skillet and cook for a few minutes until cheese melts. Garnish with parsley. Great with hot cooked and buttered egg noodles or rice.

Print Friendly

Show Comments (6)

  1. Reply

    Lara Roehl

    October 6th, 2011 at 5:46 PM

    Super easy and tasty! The family loved it!

  2. Reply


    April 27th, 2011 at 4:12 PM

    You should do the Chicken Al Kiev (spelling?) recipe. Its amazing bought but i think it would be more fun to try making it myself

    • Reply

      Amy Hanten

      April 28th, 2011 at 6:31 AM

      I will work on it! I love it too! All that butter inside!

  3. Reply

    Maureen McNally

    April 25th, 2011 at 2:42 PM

    I went out & bought the ingredients today…can’t wait to make it tonight..!!
    Sounds so good…

  4. Reply


    March 22nd, 2011 at 1:37 PM

    I made this the day after it aired. It was excellent and super simple. Thanks for another great recipe!!!

    • Reply

      Amy Hanten

      March 25th, 2011 at 10:27 AM

      You are so welcome, Laurie. This one is on my table often.

Add Comment Register

Add Your Comment

Back to Top

This is a unique website which will require a more modern browser to work! Please upgrade today!