Side Pannel
Chicken Cordon Bleu
Chicken Cordon Bleu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- 6 Medium whole chicken breasts
- 1 pk 8-oz Swiss cheese slices
- 1 pk 8-oz sliced cooked ham
- 3 tb All-purpose flour
- 1 ts Paprika
- 6 tb Butter or margarine
- 1/2 c Dry white wine
- 1 Chicken-flavor bouillon cube
- -- or --
- 1 ts Chicken-flavor stock base
- 1 tb Cornstarch
- 1 c Heavy or whipping cream
Directions
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
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
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