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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 skinless, boneless chicken breast halves
6 slices Swiss or Gruyere cheese (Gruyere has a little better flavor)
6 slices 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 clean

Directions:
Directions:
1. Pound chicken breasts until flat. Place a slice of ham and cheese on each breast within 1/2 inch of the edges. Fold the edges over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl and coat the chicken pieces.
2. 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 and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. 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.

Preparation Time:
Preparation Time:
Prep: 15, Cook 45 mins.

 

 

 

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