"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


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This recipe for CHICKEN CORDON BLEU, by , is from Mom's Most Loved 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!

Patty Gray


6 medium chicken breasts, skinned and boned
1 - 8 oz pkg swiss cheese slices
1 8 oz pkg sliced cooked ham
3 T flour
1 tsp paprika
6 T oleo
1/2 cup dry white wine
1 chicken flavored boullion cube
1 T corn starch
1 cup heavy or whip cream

Spread chicken breasts flat. ( Pound with mallet). Fold cheese and ham slices to fit on top. Fold breasts over and fasten edges with tooth picks.

On waxed paper, mix flour and paprika. Use mixture to coat chicken.

In 12" skillet over medium heat, melt oleo. Cook chicken til brown on all sides. Add wine and boullion.

Reduce heat too low. Cover, simmer 30 minutes or til tender. remove from skillet.

In a cup, blend cornstarch and cream til smooth. Gradually stir in skillet, cook til thick.

Serve over chicken.

Personal Notes:
Personal Notes:
Mom served this with white rice. When I make it, I usually add more of the cream and wine and boullion for more gravy.

Remember, any recipe of Mom's that calls for Oleo or any sort of fat, just use same amount of butter instead.




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