Chicken Cordon Bleu Ii
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 tsp
Paprika6 tbsps
Butter1 cup
White Wine (dry)1 tbsp
Cornstarch1 cup
Heavy Whipping CreamDirections:
1
Pound chicken breasts if they are too thick
2
Place a cheese and ham slice on each breast within 1/2 inch of the edges
3
Fold the edges of the chicken over the filling, and secure with toothpicks
4
Mix the flour and paprika in a small bowl, and coat the chicken pieces
5
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides
6
Add the wine and bouillon
7
Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear
8
Remove the toothpicks, and transfer the breasts to a warm platter
9
Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet
10
Cook, stirring until thickened, and pour over the chicken
11
Serve warm