Chicken Cordon Bleu
Ingredients:
6 skinless, boneless, chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
120 ml dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions:
1. Pound chicken breasts if they are too thick. Place a cheese and a ham slice on each breast within 1 cm of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and the paprika in a small bowl, and coat the chicken pieces.
2. heat the butter in a large skillet over medium-high heat, and cook the chicken, until browned on all sides. Add the wine and the bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to 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.
Paprika -bell pepper
Source: Reader's Digest, July 2010 issue p.89
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