Chicken Cordon Bleu by
Ingredients
3 boneless chicken breasts
6 slices Swiss cheese
3 slices ham
1.5 tbsp all-purpose flour
½ tsp paprika
3 tbsp butter
1/3 cup white wine
1 chicken bouillon cube
1 tsp cornstarch
2/3 cup heavy whipping cream
Instructions
1. Pound the chicken breasts until thin (about 1/2 inch thickness)
2. Place a piece of swiss cheese and ham on each breast. Fold the edges over the filling and secure with a toothpick.
3. Mix the paprika and flour in a bowl. Coat the chicken.
4. Heat the butter in a large skillet over medium-high heat. Cook the chicken, turning until each side is cooked.
5. Place a piece of swiss cheese on top of each chicken breast. Add the wine and bouillon cube to the pan and cover, reduce heat to low and cook for about 15-20 minutes. If still pink, let it sit for another 10 minutes. Transfer the breasts to a warm platter.
6. Mix the cornstarch and cream. Whisk it slowly into the wine sauce.
7. Heat the sauce for a few minutes, stirring constantly. Turn heat down to low and stir until sauce has thickened. Pour sauce over chicken and serve
2. Place a piece of swiss cheese and ham on each breast. Fold the edges over the filling and secure with a toothpick.
3. Mix the paprika and flour in a bowl. Coat the chicken.
4. Heat the butter in a large skillet over medium-high heat. Cook the chicken, turning until each side is cooked.
5. Place a piece of swiss cheese on top of each chicken breast. Add the wine and bouillon cube to the pan and cover, reduce heat to low and cook for about 15-20 minutes. If still pink, let it sit for another 10 minutes. Transfer the breasts to a warm platter.
6. Mix the cornstarch and cream. Whisk it slowly into the wine sauce.
7. Heat the sauce for a few minutes, stirring constantly. Turn heat down to low and stir until sauce has thickened. Pour sauce over chicken and serve
Servings: 3