After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. —Gregg Voss of Emerson, Nebraska Skip links
Our skillet version of this popular dish features sautéed chicken breasts topped with ham and Swiss cheese all simmered in a creamy white wine sauce. This is a restaurant quality meal that goes from stove-top to table in just 40 minutes!
Sometimes I ask my fiancé what he wants for dinner, sometimes I don't. Typically I don't, because his answer is always the same—Dragon Express. (Seriously, he would eat Chinese takeout over homemade cooking any day. I really wonder about him sometimes.) I made an exception last week by asking his culinary opinion, and he threw me a serious curveball. "Chicken Cordon Bleu!" he exclaimed. This was odd, mainly because in our four plus years together I'd never heard him mention nor seen him eat chicken cordon bleu.