Chicken Cordon Bleu is one of my personal favorite foods, and it's so hard to find someone who does a good job. Years ago I learned to make my own and perfected my recipe. I very rarely make this anymore because I've found local places that do as good as I do with so much less effort from me.
Servings 6 breast
Chicken & Stuffings
- 6 halves boneless chicken breast
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons All Purpose Flour
- 1 teaspoon paprika
- cooking string or kite string
- 6 tablespoons butter
- 3/4 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1.5 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 filling, and tie with cooking string or kite string.
Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet (the skillet should have straight sides if possible) over medium-high heat.
Cook the chicken until browned on all sides. To get the sides cooked, lay chicken on it's side up against the sides of the skillet.
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.
Transfer the breasts to a warm platter, leaving the juices in the skillet.
Cut & remove string (if you forget this step it is VERY embarrassing)
Blend the cornstarch with the cream in a small bowl, and whisk slowly into the juices in the skillet.
Cook, stirring until thickened.
I found a recipe that I liked on AllRecipes.com, Chicken Cordon Bleu II. It was a stressful recipe the first time, but I have figured out a few tricks to make it easier & yummier too. I hope this helps you enjoy this delectable recipe. Just a hint, this is excellent with mashed potatoes(the gravy makes them even more amazing).