Wednesday, May 6, 2015

Chicken Cordon Bleu

· 3 skinless, boneless chicken breast halves
· 3 slices Swiss cheese
· 3 slices ham
· 3 tablespoons all-purpose flour
· 1 teaspoon paprika
· 6 tablespoons butter
· ½ cup chicken broth
· 1 teaspoon chicken bouillon granules
· 1 tablespoon cornstarch
· 1 cup heaving whipping cream

1. Place a cheese and ham slices on each chicken breast within about ½ inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks.
2. Mix the flour and paprika in a small bowl and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover and simmer for 15 minutes or until chicken is no longer pink and juices run clear.
3. Remove the toothpicks and transfer the chicken to a platter. Keep warm. Blend the cornstarch with the cream in a small bowl and slow whisk together in a skillet. Cook, stirring until thickened and the pour over the chicken. Serve immediately.

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