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Chicken Cordon Bleu with Mushroom Risotto & Lemon Asparagus

Chicken Cordon Bleu with Mushroom Risotto & Lemon Asparagus

Total Time:






Skill Level:



  • 4 servings Cal & Gary's Cordon Bleu Breaded
  • 1 cup Arborio Rice
  • 6 cups Chicken Stock
  • 1/2 small White Onion (Finely Diced)
  • 3 tbsp Founders & Farmers Olive Oil
  • 1/2 cup Dry White Wine
  • 3 tbsp Cal & Gary's Butter
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Founders & Farmers Olive Oil
  • 2 cups Shitake Mushrooms
  • 5 cloves Garlic (minced)
  • 2 tbsp Cal & Gary's Butter
  • 2 tbsp Lemon Juice
  • 1/4 cup Grated Parmesan
  • 1 lb Asparagus
  • 2 tbsp Founders & Farmers Olive Oil
  • 1 small Lemon (Zest & Juice)
  • 1 tbsp Cal & Gary's Butter

How to Make It


Preheat oven to 350F.


Heat a skillet over medium high heat. Add 2 tbsp olive oil and sear cordon bleu on all sides. Place in oven to finish cooking for 20 minutes.


Place chicken stock in saucepot over high heat and bring to a boil. Reduce heat to low.


Meanwhile heat Dutch oven with 3 tbsp olive oil. Cook onions until translucent about 5 minutes. Add rice and stir well to coat with olive oil. Add wine to deglaze pot. Cook until wine evaporates about 2 minutes. Reduce heat to medium and then add chicken stock in ¾ cup increments only adding more liquid once its fully absorbed. Continue until all liquid is incorporated. Remove from heat and stir in butter and grated parmesan cheese.


Heat oil in a large skillet over medium-high until shimmering. Add mushrooms, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper. cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add garlic and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add lemon juice.


To serve place roasted mushrooms over risotto and top with extra grated parmesan.


With ten minutes left toss asparagus in olive oil. Place on parchment sheet in a single layer and season with salt and pepper. Place in oven and cook for ten minutes. In a small sauce pan combine butter and lemon juice and zest. Stir until well combined. Pour over asparagus to serve.


Assemble everything nicely on serving dishes and enjoy!

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