Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Chicken Cordon Bleu




Source of Recipe


Good Housekeeping Illustrated Cookbook


List of Ingredients




6 medium, whole chicken breasts, skinned and boned
8 ounces Swiss cheese slices
8 ounces cooked ham slices
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter or margarine
1/2 cup dry white wine
1 cup chicken chicken broth, 1 package chicken flavor stock base or 1 teaspoon chicken flavor stock base
1 tablespoon cornstarch
1 cup heavy or whipping cream

Recipe



Spread chicken breasts flat; fold cheese and ham slices to fit on top fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In a 12-inch skillet, over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and boullion. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Place chicken breasts onto platter and then remove toothpicks. Keep warm.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened. Spoon sauce over chicken breasts and serve. Serves 6.