Chicken Cordon Blue Recipe

    • 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
    1. 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.
  1. 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.
  2. Remove the toothpicks, and transfer the breasts to a warm platter. Serve warm