Chicken Cordon Bleu
Servings 6 breast
Ingredients
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
Gravy
- 6 tablespoons butter
- 3/4 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1.5 cup heavy whipping cream
Instructions
Chicken Prep
- 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.
Chicken Cooking
- 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)
Gravy Makin'
- Blend the cornstarch with the cream in a small bowl, and whisk slowly into the juices in the skillet.
- Cook, stirring until thickened.
Eatin'
- Pour over the chicken (or over the mashed potatoes. Or directly into your mouth [after cooling, of course]).
- Serve warm.
Notes
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).