Culinary Collection

Fried Chicken and Cordon Bleu Sauce

with mashed potatoes and garlicky broccoli

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The classic flavors of cordon bleu, funky Swiss and pork, come together not inside a piece of chicken, but instead in a creamy rich sauce, bathing the outside of the fried chicken with something very close to perfection. That’s not the only perfect thing here: mashed potatoes and fresh broccoli round out a meal that, inside and out, is pure flavor Nirvana.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • ⅘ oz. Bacon Bits
  • 2 Russet Potatoes
  • Info
    2 oz. Crème Fraîche
  • 2 Garlic Cloves
  • 8 oz. Broccoli Florets
  • Info
    1 oz. Shredded Swiss Cheese
  • Info
    ½ cup Panko Breadcrumbs
  • 6 fl. oz. Canola Oil
  • Info
    1 oz. Light Cream Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    892
  • Carbohydrates
    56g
  • Fat
    50g
  • Protein
    57g
  • Sodium
    1609mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Mashed Potatoes

    Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot. Add crème fraîche, ½ tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp at a time, until desired consistency is reached. Cover and set aside. To keep warm, place near, but not on, a heat source. While potatoes cook, roast broccoli.

  2. 2

    Roast the Broccoli

    Cut broccoli into bite-sized pieces. Mince garlic. Place broccoli and garlic on prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer and roast in hot oven until tender, 14-16 minutes. Remove from oven and tent with foil. While broccoli roasts, prepare chicken.

  3. 3

    Prepare the Chicken

    Pat chicken breasts dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even ¼" thickness. Remove plastic wrap. Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes. While oil heats, place panko on a plate. Transfer chicken to plate with panko and flip until completely coated, pressing gently to adhere.

  4. 4

    Fry the Chicken

    Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Transfer chicken to towel-lined plate. Rest, at least 5 minutes. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat. Add ½ cup water and bring to a simmer. Once simmering, add cream cheese and stir constantly until combined, 3-4 minutes. Reduce heat to low. Stirring constantly, add Swiss cheese, pinches at a time, until completely combined and smooth, 3-4 minutes. Remove from burner and stir in half the bacon (reserve remaining for garnish). Plate dish as pictured on front of card, halving chicken, if desired, and topping chicken with sauce and remaining bacon. Bon appétit!

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