"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Perry
Added: Wednesday, August 15, 2007



6 boneless skinless chicken breasts
6 slices ham
6 slices swiss cheese
1/2 c AP flour
1/2 tsp each salt and pepper
1/4 tsp paprika
1 egg
1 can cream of chicken soup
2 Tbs milk
1/2 C fine, dry breadcrumbs
3 Tbs butter
1/2 C chicken broth
1/2 C dry white wine
2 T parsley flakes
1 small container sour cream


Pound each breast between 2 sheets of waxed paper, until thin. Place 1 piece ham and cheese in the middle of each breast. Fold chicken piece in half, and seal edges of chicken by pounding together.

Mix flour with salt, pepper, and paprika. Coat each breast with flour mixture, shaking off excess. Dip in slightly beaten egg, which has been mixed with the milk. Roll in breadcrumbs.
Brown slowly in butter. Add chicken broth and wine. Sprinkle w/ parsley. Cover and simmer on low until chicken is tender, about 1 hour. Remove chicken and place on serving plate. Blend undiluted soup into pan drippings. Gradually stir in sour cream, heating gently. Serve chicken and gravy over rice.

(using 1/2 white and 1/2 wild rice is especially good)

Personal Notes:
Personal Notes:
This bring back memories! My mom used to make this for special occasions. I remember her pounding the chicken and it bubbling away on the stove. I loved the rice and gravy!!




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