Side Pannel
Chicken Cordon Bleu Recipe
Chicken Cordon Bleu Recipe
- Recipe Submitted by Kalina on 11/10/2009
Category: French, Main Dish, Poultry
Ingredients List
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham (I recommend an oven roasted, no water added ham)
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
Directions
1. If the chicken breasts are too thick, pound them in order to flatten and tenderize them.
2. 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.
2. 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 the juices run clear.
3. 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.
4. Serve it warm. Serving it over rice and asparagus or with a side salad makes for a deliciously unified and well-rounded meal. Bon Appetite!II
2. 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.
2. 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 the juices run clear.
3. 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.
4. Serve it warm. Serving it over rice and asparagus or with a side salad makes for a deliciously unified and well-rounded meal. Bon Appetite!II
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