Chicken Cordon BleuIngredients
* 5 skinless, boneless chicken breast halves
* 5 slices Swiss cheese
* 5 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 5 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream

DIRECTIONS
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the
edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken
pieces.

Chicken Cordon Bleu1

Chicken Cordon Bleu2

Chicken Cordon Bleu3

Chicken Cordon Bleu4
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and
bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Chicken Cordon Bleu5

Chicken Cordon Bleu6

Chicken Cordon Bleu7

Chicken Cordon Bleu8
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chicken Cordon Bleu10

Chicken Cordon Bleu11

Chicken Cordon Bleu12

Add comment

Security code
Refresh