Chicken Cordon Bleu recipe
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Timings & Yeildings
Prepration : 5
Cooking : 35
Total : 45
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
6 medium chicken breasts boned and skinned, halves
8 ounces swiss cheese sliced
8 ounces ham sliced
3 teaspoons flour
1 teaspoon paprika
6 teaspoons butter or margarine
1/2 cup white wine dry
1 each chicken bouillon cube chicken flavor
1 teaspoon chicken bouillon cubes
1 teaspoon cornstarch
1 cup heavy whipping cream AKA heavy cream or 35% MF
 
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 12-inch skillet over medium heat, in hot butter or margarine,
cook chicken until browned on all sides. Add wine and bouillon (
or stock ). Reduce heat to low; cover and simmer 3 minutes or
until fork tender; remove the toothpicks.

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

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