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Sunday, February 13, 2011

Chicken Cordon Bleu

This was our last week of cooking and our friend cooked for us. The meal was absolutely fantastic. Hope you enjoy!
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slcies ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
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 filing, 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.