- 6 Skinless, Boneless Chicken Breast Halves
- 6 Slices Swiss Cheese
- 6 Slices Ham
- 3 Teaspoons Paprika
- 6 Tablespoon Butter
- 1/2 Cup Dry White Wine
- 1 Teaspoon Chicken Bouillon Granules
- 1 Cup Heavy Whipping Cream
- 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 the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
- Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Hello Everyone! I normal don't post of Saturday but since I missed posting a new post yesterday. I deicide to post my monthly recipe today. Since that was going to be my post yesterday. When we were living with our friends for 2 months. We made them dinner almost every night. One night Ant and me decide to try are hands at making Chicken Cordon Bleu. For the first time.
Shockingly it turn out to be amazing. It did take us a little longer to make then we thought it would. Over all it was worth the time. Our friends loved it. That we didn't have any left overs.
HAVE A GREAT SATURDAY!