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CHICKEN CORDON BLEU by

Ingredients

42 skinless, boneless chicken breast halves
42 slices Swiss cheese
42 slices ham
1-1/4 cups and 1 tablespoon all-purpose flour
2 tablespoons and 1 teaspoon paprika

2-1/2 cups and 2 tablespoons butter
3-1/2 cups dry white wine
2 tablespoons and 1 teaspoon chicken bouillon granules
1/4 cup and 3 tablespoons cornstarch
7 cups heavy whipping cream

Instructions

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.
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.
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.

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