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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Cordon Bleu by Austin Recipe

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This recipe for Chicken Cordon Bleu by Austin is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless, skinless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tbsp. all-purpose flour
1 tsp. paprika
6 tbsp. butter
3 tbsp. olive oil

Dijon Cream Sauce (makes 1 cup):
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1 1/4 cups milk
2 tbsp. Dijon mustard
3 tbsp. parmesan cheese, finely grated
1 tsp. thyme leaves (optional)
Salt and pepper
Directions:
Directions:
Chicken:
1. Pound chicken breasts to about 1/4" - 1/2" thick.
2. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
3. Fold the edges of the chicken over the filling, and secure with toothpicks.
4. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
5. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken about 3 min on each side and browned on all sides. Juices should run clear. Remove toothpicks before adding sauce!

Dijon Cream Sauce
1. Melt butter over medium heat in a small saucepan. Add flour and cook for 1½ minutes.
2. Add half the milk and whisk until the flour mixture is blended in.
3. Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
4. Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve over chicken.

 

 

 

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