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Chicken Cordon Bleu II
INGREDIENTS:
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 Tbsp's all-purpose flour
- 1 tsp paprika
- 6 Tbsp's butter
- 1/2 cup dry white wine
- 1 tsp chicken bouillon granules
- 1 Tbsp cornstarch
- 1 cup heavy whipping cream
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DIRECTIONS:
- Pound chicken breasts if they are too make them a little more even.
- Place a cheese and ham slice on each breast just within the edges of the chicken.
- 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 move the breasts to a warm platter.
- Mix the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
- Cook, stirring until thickened, and pour over the chicken.
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