Pan Chicken Cordon Bleu with Pan Seared Artichokes

This post was most recently updated on May 20th, 2018

I made a french dinner last night for my book club friends and wanted to capture it. My biggest challenge is keeping the food warm and serving it all at the same time. This menu was inspired by Julia Child and it was delicious! If you love to entertain this will impress I promise!

The balsamic vinaigrette is to die for – it gets thick when it cools but you can use it like a spread. It’s my new favorite glaze – I want to try it over other vegetables and with other dishes. It’s quite easy to make. I overcooked the artichokes so I didn’t pan sear them or they’d have fallen apart – I just drizzled the vinaigrette over them. I could’ve made double the amount of vinaigrette also.

Starter Bread with selection of cheese and with the balsamic glaze leftovers (recipe below). Garnished with red grapes, dried apricots and nuts. Served with sparkling juice. I also had some chocolate pieces.

Main Course was chicken cordon bleu with artichokes, dipping sauce and cooked carrots.

Dessert was crepes.

Pan Chicken Cordon Bleu Recipe 

This recipe pairs so well with the marinade. This is a pan cooked version of cordon blue instead of one that cooks in the oven. It doesn’t have bread crumbs and comes together a lot faster than baking the chicken, plus you can make it in the summer without getting the chicken too hot!

Note you can get 100% organic chicken from Thrive Market <– affiliate link. If you follow that link you can get 20% off your first order. It’s super high quality, comes fast and comes in small portions. It is frozen. You can find many of the more specialty ingredients on Thrive Market or Amazon.

First, marinate the chicken a few hours to overnight:

Wash off the chicken breasts.  Then cut the thicker pieces in half and pound the chicken between two pieces of plastic wrap to 1/2 inch thickness and put in a ziplock bag with:

1 T (kosher if you have it) salt,
1 tsp. cayenne pepper
1 tsp. black pepper
Add 2 cloves minced garlic,  and 1/2 tsp. baking powder.

Toss well. Place the chicken in a large bowl or a sealable zip-top bag. Drizzle with about 2 tablespoons of white wine (or water) and olive oil. When time to use rinse off and pat dry with paper towels.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3 tablespoons butter
3 tablespoons olive oil
1/2 cup dry white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
chopped basil, for garnish (optional)

1. Pound chicken breasts to 1/2 inch thickness. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine of broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Pan Seared Artichoke with Balsamic Glaze
Recipe comes from the pham Fatale web site. It’s so amazing that you will blow away your dinner guests! My friends were practically licking the bowl of the balsamic glaze. 


Yields: 4 servings

2 whole jumbo artichokes
2 tablespoons aged balsamic vinegar
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 tablespoon Parmesan


Balsamic Glaze for Dipping

1 teaspoon superfine sugar (I used regular)
1 tablespoon raw honey (I used regular)
1 teaspoon honey Dijon Mustard (I used regular)
¼ cup aged balsamic vinegar
2 tablespoons avocado oil (I used olive oil for all of the oil)
3 tablespoons olive oil
½ teaspoon fleur de sel (salt)
¼ teaspoon white peppercorns, freshly ground (I used regular)
1 teaspoon fried onions (I omitted)

Pour more balsamic vinegar in the pan. Bring to a boil, then lower the heat to a simmer and let it reduce until you have about more than a tablespoon of the balsamic syrup. Remove from the heat. Dissolve the sugar and honey then add the mustard and oils. Whisk the vinaigrette so that the mixture emulsifies. Add the fried onions. Season with fleur de sel and white peppercorns. Add chopped curly parsley.

Be sure that you emulsify all the ingredients while the vinegar syrup is still hot. It’ll just make the process easier.

Le Saunier De Camargue Fleur De Sel Sea Salt, 4.4 Ounce CanistersLe Saunier De Camargue Fleur De Sel Sea Salt, 4.4 Ounce CanistersAriston Traditional Modena Balsamic Premium Vinegar Aged 250ml Product of Italy Sweet TasteAriston Traditional Modena Balsamic Premium Vinegar Aged 250ml Product of Italy Sweet TasteARTICHOKES FRESH FRUIT VEGETABLES PRODUCE EACH (1)ARTICHOKES FRESH FRUIT VEGETABLES PRODUCE EACH (1)Crockett Honey Raw and Unfiltered Arizona Desert Wildflower HoneyCrockett Honey Raw and Unfiltered Arizona Desert Wildflower HoneyNOW Avocado Oil, 16-OunceNOW Avocado Oil, 16-Ounce


Place a bucket filled with water in the sink. Swirl each artichoke upside down in the water. Make sure there is no dirt trapped between the leaves. Remove and discard the tough outer leaves. Cut the stems and trim the top a little. Cut the thorns from the leaves using a pair of scissors. This step is optional but it’s always unpleasant to be “stabbed” by an artichoke leaf.

Bring the water to a boil in a steamer. Throw the cut leaves and stems into the water of the steamer. Place the artichokes in the steamer, cover and cook for about 30 to 40 minutes until the bottoms of the vegetables are tender. A good way to check is to poke the choke with a pairing knife.

Remove from the steamer and let it stand for about 5 minutes. Slice it in two, length wise using a chef knife.

In a large pan, heat up some olive oil, get the garlic slightly golden then add the halved artichokes face down for about 2 minutes. Remove the artichokes. Pour the balsamic vinegar, then place the artichokes back so the balsamic glaze coats each one fully.

Plate the artichokes. Garnish with parsley and freshly shaved parmesan cheese. Serve with the glaze.


For this recipe, I like jumbo-size artichokes because the bigger the artichoke, the bigger the artichoke heart. I like to pick artichokes with dense, tightly packed leaves and sharp thorns. The stem should be still moist with a fresh light color, to check the freshness. You can usually find them at Trader Joe’s.

Carottes Vichy (find the original recipe here) Carrots


Yields: 8

4 lbs carrots
6 cups seltzer water (or carbonated water)
1 teaspoon olive oil
1 stick butter, (8 tablespoons)
2 teaspoons brown sugar
1/2 tablespoon light molasses (I didn’t have any so I just added another tsp. of brown sugar)
3/4 teaspoon salt
2 tablespoons curly parlsey, finely chopped (I used dry)


Peel and cut the carrots on the bias into 2-inch slices. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and molasses, salt, 6 tablespoons of butter and the carbonated water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes (until fork tender).

Drain the extra liquid (if any).

When you’re ready to serve, add the remaining butter and sprinkle some curly parsley.

So pretty and so yummy!

Serve crepes for dessert – I used this belgium waffle mix which is my favorite mix of all time that you can make crepe batter with too. This mix is amazing but I cannot find it locally now so I have to order it online on Amazon by the case. It gets 5/5 stars from all but 1 reviewer.

Classique Fare Belgian Waffle and Crepe MixClassique Fare Belgian Waffle and Crepe Mix

I put Nutella and/or mixed berries and creme for the filling. I used a frying pan to cook the crepes. DELICIOUS!

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