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Chicken Cordon Bleu2Recipe : Chicken Cordon Bleu2
Procedure :
6 ea Medium whole chicken breasts 1 pk 8-oz Swiss cheese slices 1 pk 8-oz sliced cooked ham 3 T All-purpose flour 1 t Paprika 6 T Butter or margarine 1/2 c Dry white wine 1 ea Chicken-flavor bouillon cube 1 x -- or -- 1 t Chicken-flavor stock base 1 T Cornstarch 1 c Heavy or whipping cream 1. Spread chicken breasts flat: fold cheese and ham slices to fit on top: fold breasts over filling and fasten edges with toothpicks. 2. On waxed paper, mix flour and paprika: use mixture to coat chicken pieces. 3. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon ( or stock ). Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks. 4. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken |
