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Cordon Bleu Recipe

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This recipe for Cordon Bleu, by , is from The Kviten 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!

Contributor:  
Contributor:  
Heidi Kviten

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
6 slices baby Swiss cheese
6 slices Virginia baked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 cup white cooking wine or white wine, plus a little extra for sipping
1 chicken bouillon
1 tbsp. cornstarch
1 cup heavy cream

Directions:
Directions:
Flatten chicken breast. Wrap ham around slice of cheese and place on chicken breast. Wrap chicken breast around ham. Secure with toothpicks or butcher twine or cooking string. Mix flour and paprika together in a bag. Add chicken and shake to coat. Mix chicken bouillon with wine. Melt better in a frying pan that has a lid. Brown chicken on all sides. Add wine mixture. Reduce heat to simmer/low. Cover and simmer for thirty minutes turning occasionally. Add more wine as needed. Mix cornstarch with heavy cream until smooth. Remove chicken from pan. Add cream mixture to dripping and mix until slightly thickened. Put chicken back in pan. Spoon sauce over chicken. Let heat through, remove toothpicks or string if you like the person and serve!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Electric skillet does much better.
Goes well with Asparagus and Cranberry-Spinach salad.
Sometimes I add extra cream if sauce is to thick.
If you think your simmer needs more liquid, add a bit more wine.
May add more heavy cream if more sauce is desired .
This dish freezes well.

 

 

 

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