6 chicken breasts
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream


1  Pound chicken breasts if they’re too thick.
2  Place a cheese and ham slice on each breast within 1/2 inches of edge.
3  Fold edges of chicken over filling and secure with tooth picks.
4  Mix flour and paprika and coat chicken.
5  Heat butter in skillet and cook chicken until browned on all sides.
6  Add wine and bouillon.
7  Reduce heat to low, cover and simmer 30 minutes.
8  Remove tooth picks and transfer breasts to warm platter.
9  Blend cornstarch with cream and whisk slowly into skillet.
10  Cook, stirring until thickened and pour over chicken.

source:     http://www.food.com/recipe/chicken-cordon-bleu-7678

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