"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Dad
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Chicken breasts, skinned and boned
2 Ham slices
1 Dash Paprika
1/8 C Dry white wine
1 t Corn starch
2 Swiss cheese slices
1 T Flour
2 T Butter
1 t Chicken bouillon
1/3 C Whipping Cream

Directions:
Directions:
Cut a pocket into each breast the length of the breast.

Place a cheese and ham slice in each breast within 1/2 inch of edge. Fold edges of chicken over filling and secure with tooth picks.

Mix flour and paprika and coat the chicken.

Heat butter in skillet and cook chicken until browned on al sides. Add the wine and bouillion.

Reduce heat to low, cover and simmer 30 minutes.

Remove tooth picks and transfer breasts to warm plate.

Blend corn starch with cream and whisk slowly into skillet. Cook stiring until thickened and pouir over chicken.

Serve with baked potato and vegetable.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Excellant

 

 

 

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