Chicken Cordon Bleu

posted by bionicgal 06-03-98 6:43 AM 


Chicken Cordon Bleu

6 med. whole chicken breasts, shinned and boned 
1 8 oz pkg Swiss cheese slices 
1 8 oz pkg sliced cooked ham 
3 Tblsp flour 
1 tsp paprika 
6 Tblsp butter or margarine 
1/2 cp dry white wine 
1 chicken flavored bouillon cube (or 1 tsp powdered) 
1 Tblsp cornstarch 
1 cp heavy (whipping) cream 


Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold 
breasts over filling and fasten edges with toothpicks. 

In pie pan mix flour and paprika; and roll breasts in it to coat. 

In large skillet over moderate heat, melt butter or margarine, cook chicken
until browned on all sides. Add wine and bouillon. Reduce heat to low; 
cover and simmer 30 min or until fork tender; remove the toothpicks. 

In cup, blend cornstarch and cream until smooth; gradually stir into skillet.
Cook, stirring constantly, until thickened; serve over chicken. 

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