OMG I love this recipe! I edited it a bit too. I used shake & bake instead of bread crumbs, used 2 pieces of cheese & extra ham too! YUMMY! Its a huge hit in my home and so easy to make!!!

I found a good solution to thickening the sauce and minimizing stuff that gets thrown away.

Simply add the left over flour dredge and egg wash to the chicken broth and cream (while it is still cool.) Simmer with stirring as directed. It thickens very well. Plus there is less overall waste. A win-win solution.

I am about to try this recipe and this is definitely a stupid question but do you whip the cream first?

Very easy and delicious. I agree the sauce needs white wine!!!! I also add some minced garlic and fresh (not dried) oregeno or basil and it does need some help thickening, flour works great!

wow.. this is definitely a very awesome recipe.. really love it.. and also how the ingredients blend in each other.. PERFECT!

I love this recipe! Every time I make it, people ask for more!

It was easy to make and had great flavor..

Amazing recipe... My finance is obsessed! I did have trouble thickening the sauce so I added a tad more flour, but I also added grated parmesean cheese and that did the trick!

Came out really good, for all those who couldn't get the sauce to thicken, take 1 tablespoon of butter and 3 tablespoons of flour, mash it up with your hands until its in the consistency of play-dough, bring to a boil for a few seconds, drop the mixture in and WHISK it all together... It works like magic!

The chicken was wonderful! I used another sauce, but between them, it was the best chicken cordon bleu I ever ate. That includes the ones in restaurants too. Hubby thought so too. It's a keeper for us!

This is a great recipe. I double the cheese and instead of the sauce I pour warm cream of mushroom soup over the top. Try it, you will love it!

Wow!! This was delicious. Thanks for the recipe!

For the sauce, I melted 3 tbsp of butter in a saucepan, then added 1/3 cup of minced onion (that I purchased already minced). I cooked for about a minute to get rid of the raw onion taste, then added in 2 tablespoons of ultra-fine all purpose flour and cooked, stirring constantly, for another minute. Then I added condensed Knorrs chicken stock (the jelly kind, I just used 1/3 of a container) and 1.5 cups of cream and brought to a boil (happened within half a minute). Lastly, I finished it off by melting a piece of the leftover provolone into the sauce and grinding some pepper into it. Sounds complex, but it was super easy and done in about 7 minutes, start to finish, and it is delicious.

Tried this recipe last night and my whole family LOVED it! It was quite easy to do... However, I added cornstarch to sauce to thicken it and then a little wine... Tasty and delicious!

Great recipe BUT! To thicken the sauce, you have to start with butter -- you won't get a thick sauce without a fat base of some kind. And yes, the white wine in the sauce is a superb idea! I started the sauce by sauteeing a couple of lightly mashed garlic cloves in about 3 tablespoons of butter VERY GENTLY (don't let the garlic burn), added the wine, then discarded the garlic and continued with the broth and the cream.