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Chicken Cordon Bleu Recipe

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This recipe for Chicken Cordon Bleu is from VanAusdal Family Cookbook, 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 chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
1/2 cup dry white wine (or chicken broth)
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
Directions:
Directions:
1. Pound chicken breasts if they are too thick.
2. Place a cheese and ham slice on each breast within 1/2 inch of 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 in a large skillet over medium-high heat and cook the chicken until browned on all sides.
6. Add the wine and bouillon.
7. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is no longer pink and juices run clear.
8. Remove the toothpicks and transfer the chicken to a warm platter.
9. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet.
10. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
There are many substitutes for the white wine, including grape juice (with a little vinegar or lemon juice) and chicken stock.

 

 

 

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