Chicken Cordon Blue
Ingredients
- 1 lb skinless, boneless chicken breast halves
- 3 slices Swiss cheese
- 3 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 3 tablespoons butter
- 1/4 cup dry white wine
- 1/2 teaspoon chicken bouillon granules
- 1/2 tablespoon cornstarch
- 1/2 cup heavy whipping cream
Directions
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides.Stick the pan in a 350 degree oven for 20 mins. Heat the wine, butter and bullion in a saucepan. Mixed the cornstarch and heavy cream in a separate bowl and added to the wine mixture, stirred with a whisk until it comes to a boil and thickened. Sliced the cooked chicken into 1 inch rounds and topped with sauce
- Remove the toothpicks, and transfer the breasts to a warm platter. Serve warm.