Chicken Cordon Bleu (Stove top)
- Details
- Category: Steven's Recipes
- Published on Saturday, 07 December 2013 18:22
- Written by Steven Fricke
- Hits: 2408
Ingredients
| 6 | fresh boneless, skinless chicken breasts |
| 6 ounces | Swiss cheese, sliced |
| 6 ounces | ham, sliced |
| 3 tablespoons | flour |
| 1 teaspoon | paprika |
| 1/4 cup | butter |
| 1/2 cup | white wine |
| 1 | Chicken Bouillon Cubes |
| 1 tablespoon | cornstarch |
| 1 cup | whipping cream |
Directions
Pound chicken breasts until slightly flattened. Divide Swiss cheese and sliced ham among the chicken breasts leaving a ½-inch border around the edge. Fold the chicken breasts in half and secure with toothpicks.
In a mixing bowl combine flour and paprika; dust the stuffed chicken breasts.
Heat butter in a large heavy skillet and cook the chicken until browned on all sides. Add white wine and chicken bouillon cube. When bouillon cube has dissolved, reduce the heat to low, cover, and simmer 30 minutes. Remove the toothpicks and transfer the chicken to a warm platter. Blend cornstarch with cream and whisk slowly into the skillet. Cook, stirring until thick, and pour over the chicken.