Chicken Cordon Bleu

September 16, 2015 4,617 Views

Ingredients
6	each	medium whole chicken breasts
1	pk	8-oz swiss cheese slices
1	pk	8-oz sliced cooked ham
3	teaspoon	all-purpose flour
1	teaspoon	paprika
6	teaspoon	butter or margarine
1/2	cup	dry white wine
1	each	chicken-flavor bouillon cube
1	teaspoon	chicken-flavor stock base
1	teaspoon	cornstarch
1	cup	whipping cream, heavy cream 35%

Directions:
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 30 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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