Chicken cordon bleu #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless; skinless chicken breast halves | |
| 6 | slices | Deli ham |
| 6 | slices | Swiss cheese |
| ½ | cup | Flour (up to) |
| 4 | tablespoons | Butter |
| 5 | Fresh mushrooms; thinly sliced (I use more because I really like them) | |
| 1 | cup | Water |
| 2 | Chicken bouillion cubes | |
| ⅔ | cup | White wine |
| 4 | tablespoons | Flour |
Directions
From: Rebecca Hessler <rhessler@...> Date: Fri, 5 Jul 1996 22:23:23 -0400 by Aunt Evie
Pound chicken with the flat edge of a mallet until ¼ inch thick. Place a slice of ham and cheese on each breast and encase by rolling and tucking chicken around them. Secure with toothpicks. (I use a lot of toothpicks and then remove some after browning) Coat breasts in flour and brown in a skillet with butter. Remove and place in a baking dish. In the same skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine and heat. Pour over chicken.
Bake at 350F for 1 to 1½ hours.
Make a gravy from the juices and the 4 T. flour Once browned in the skillet, the chicken can be refrigerated - adjust baking time appropriately.
EAT-L Digest 4 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .