Chicken cordon bleu 2

Yield: 6 servings

Measure Ingredient
6 eaches Chicken breasts
6 eaches Swiss cheese slices
6 eaches Ham slices
3 tablespoons Flour
1 teaspoon Paprika
6 tablespoons Butter
½ cup Dry white wine
1 teaspoon Chicken bouillon
1 tablespoon Corn starch
1 cup Whipping cream

Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within ½ in. of edge. Fold edges of chicken over filling and secure with tooth picks. 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 tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet.

Cook, stirring until thickened and pour over chicken.

Recipe By :

From: Marjorie Scofield Date: 04-04-95 (160) Fido: Recipes

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