4.26.2009

Chicken Cordon Bleu

Got this recipe from Summer/Mandi, and modified it a bit. It was great!

6 chicken breasts
6 thick slices of swiss cheese
6 slices of ham
3 tbsp flour
1 tsp paprika
1 tsp salt
1/2 tsp fresh ground pepper
6 tbsp butter
1/2 cup white wine
1 chicken bullion cube
1 can cream of chicken soup

Pound chicken flat. Lay slice of ham and a slice of thick cheese on top. Roll it up and secure with toothpicks. Mix the flour, salt, pepper and paprika in seperate container. Coat chicken in flour mixture.In a large saucepan/skillet, melt butter. Cook chicken on med-high till the outsides are golden brown, turning. Add white wine and bullion cube. Turn heat down to low and cover for 30 minutes or until chicken is no longer pink. Take chicken out and keep warm in foil. Add can of chicken soup to the skillet with the remaining sauce. Wisk this into the skillet mixture. Turn heat up to med-high and stir till it gets thick. Use this sauce on top of the chicken.

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