Sunday, December 19, 2010

Chicken Cordon Bleu

Well, it's been a while! My blogging has been at a stand-still, but life hasn't. We've been schooling, going on field trips, and I've been making a ton of these.
As part of our geography studies, we have a celebration feast when we're about to "leave" a country. We recently left France, and I tried a new recipe for chicken cordon bleu. It was so amazing, I wanted to share it!

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine (I used Barefoot sauvignon blanc)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts to 1/4"-1/2". Place a cheese and ham slice on each breast. 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 20-30 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.

Bon App├ętit

1 comment:

Suzanne@Meridian Road said...

This would be a nice change up from the regular Christmas dinner~thanks for the recipe.


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