Créé avec l’IA
Skillet Chicken Cordon Bleu with Mushroom Sauce
40 min 374 kcal par portion Moyen
Ingrédients
4 Portions
- Boneless skinless chicken breasts (4 pieces)680 g
- Sliced ham150 g
- Sliced Swiss cheese80 g
- Cremini mushrooms, sliced200 g
- Low-sodium chicken broth120 ml
- Low-fat milk240 ml
- Cornstarch4 tsp
- Olive oil1 tbsp
- Dijon mustard1 tbsp
- Fresh parsley, chopped1 tbsp
- Salt0,5 tsp
- Ground black pepper0,25 tsp
Instructions
- 1
Butterfly each chicken breast by slicing it horizontally without cutting all the way through. Open it like a book, place it between sheets of plastic wrap, and pound it to an even thickness of about 6 mm.
- 2
Season both sides of the chicken with the salt and black pepper. Divide the ham and Swiss cheese evenly among the four breasts, placing them on one half of each opened breast while leaving a small border around the edges.
- 3
Fold each breast closed over the filling. Secure the edges with toothpicks so the ham and cheese remain inside while cooking.
- 4
Heat the olive oil in a large skillet over medium heat. Add the stuffed chicken and cook for 5–6 minutes per side, or until golden brown and the center reaches an internal temperature of 74°C. Transfer the chicken to a plate and loosely cover it to keep warm.
- 5
Add the sliced mushrooms to the same skillet. Cook for 4–5 minutes, stirring occasionally, until browned and tender.
- 6
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
- 7
In a small bowl, whisk the milk, cornstarch, and Dijon mustard until completely smooth. Slowly pour the mixture into the skillet while stirring.
