Chicken Cordon Bleu
The word "Cordon Bleu" is a french term that can be translated as "blue ribbon" and with this in mind, this recipe is certainly worthy of a blue ribbon. Try this savory French dish that combines chicken, ham, paprika and Swiss cheese in a breaded and sauteed outer shell smothered in a creamy white wine sauce.
Ingredients
6 skinless, boneless chicken breast halves6 slices of Swiss cheese6 slices of ham3 tablespoons all-purpose flour1 teaspoon paprika6 tablespoons butter1/2 cup dry white wine1 teaspoon chicken bouillon granules1 tablespoon cornstarch1 cup heavy whipping cream
Instructions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch from the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Chicken Cordon Bleu
Print
The word "Cordon Bleu" is a french term that can be translated as "blue ribbon" and with this in mind, this recipe is certainly worthy of a blue ribbon. Try this savory French dish that combines chicken, ham, paprika and Swiss cheese in a breaded and sauteed outer shell smothered in a creamy white wine sauce.
Ingredients
6 skinless, boneless chicken breast halves6 slices of Swiss cheese6 slices of ham3 tablespoons all-purpose flour1 teaspoon paprika6 tablespoons butter1/2 cup dry white wine1 teaspoon chicken bouillon granules1 tablespoon cornstarch1 cup heavy whipping cream
Instructions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch from the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Recommended
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Buffalo Chicken Beer Cheese Dip
Spicy buffalo chicken wings with a side of beer infused cheese dip, perfect for any game day snack, or a meal the whole family will enjoy!
Baked Parmesan Tomatoes
Transform your tomatoes into the perfect side dish with a sprinkle of Parmesan and a drizzle of olive oil!
Sweet Potato Casserole
Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans for scrumptious, yet fun little twist.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal