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Chicken Cordon Bleu Recipe

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

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 medium boneless whole chicken breasts
1 8 oz. pkg. Swiss cheese slices
1 8 oz. pkg. sliced cooked ham
3 T. flour
1 tsp. paprika
1 chicken bouillon cube
6 T. butter
1/2 c. dry white wine
1 T. cornstarch
1 c. heavy cream

Directions:
Directions:
Spread and pound chicken breasts flat; fold cheese and ham slices to fit on top. Fold breasts over, filling and fasten edges with toothpicks. In a shallow bowl mix flour, and paprika and salt and pepper to taste. Dredge chicken in flour mixture. Melt butter in a large skillet over medium heat then cook chicken until it is brown. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until tender. In a cup blend the cornstarch and cream until smooth. Remove chicken from skillet and gradually add the cream mixture. Cook, stirring constantly until thickened. Serve over chicken.

Personal Notes:
Personal Notes:
I served this when you all arrived in Virginia Beach for Julie's wedding.

 

 

 

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