"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cordon Blue Recipe

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

Contributor:  
Contributor:  
Dolores Copenhaver
Added: Tuesday, October 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. pkg. of PA Dutch medium-sized egg noodles
3 chicken breast, split, boned, skinned, and pounded (6 total chicken breast out of a pkg.)
6 slices swiss cheese 4" X 4"
6 slices of cooked ham 4" X 4"
6 T. butter
1/2 lb. fresh mushrooms, sliced
3 T. flour
2 c. milk
1/3 c. brandy

Directions:
Directions:
Top each chicken breast with a piece of cheese and then ham. Roll up and secure with skewers or toothpicks. In a large skillet, melt butter and brown the chicken; remove from the pan. Cook mushrooms and onion until tender. Blend in flour; gradually add the milk and brandy; stirring constantly until thickened. Retun chicken to pan and simmer covered, stirring occasionally, for 20 minutes or until tender. Meanwhile, cook noodles according to package directions. Drain and put noodles on a serving plate. Arrange the chicken and sauce on top.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is from Linda Colgan.

 

 

 

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