Chicken Cordon Bleu
Author: Big Messy Man
- 4 skinless, boneless chicken breast halves
- 4 slices Swiss cheese
- 4 slices ham
- 2 tablespoons all-purpose flour
- ¾ teaspoon paprika
- ¼ cup butter
- ⅓ cup dry white wine
- ¾ teaspoon chicken bouillon granules
- 2 teaspoons cornstarch
- ⅔ cup heavy whipping cream
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of 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 pieces.
- 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 clear.
- 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.
Notes from previous preparations
- Reduce the fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. When blending the cream at the last stage, add about ¼ cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last).
Serving size: 4 Calories: 601 Fat: 26.7 g Saturated fat: 13 g Unsaturated fat: 2.8 g Carbohydrates: 4.4 g Sugar: .75 g Sodium: 1018 mg Fiber: 0 Protein: 82 g Cholesterol: 280 mg