Sunday, January 10, 2010

Chicken Cordon Bleu

6 boneless, skinless chicken breasts
6 slices swiss cheese
6 slices ham
3 Tablespoons flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube, crushed
1 Tablespoon cornstarch
1 cup whipping cream

Pound chicken to about 1/2 inch thick. Place a cheese slice and a ham slice wi...thin 1/2 inch of the edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika, and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks and transfer to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. If you halve this recipe, still make the full amount of sauce because it's so good. Enjoy!

Mary Close

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