Wednesday, August 20, 2008

Chicken Cordon Bleu

I got this recipe from, but decreased it to two servings instead of six. Scott rarely comments on dinner except to say "thank you". This dish received many compliments and has been added to our line-up. It is pretty rich so I served it with plain rice and steamed green beans.

2 chicken breasts, trimmed and pounded flat (about 1/2 to 1/4 inch)
2 slices swiss cheese
2 sliced ham (use more if you are using the thin deli meat)
1/4 cup flour
1/2 tsp. paprika
2 Tbsp. butter
1/2 cup white wine or fruit juice
2 chicken bouillon cubes
1 Tbsp. cornstarch
1/2 cup heavy cream

Place ham and cheese on chicken breast and roll, secure with toothpicks. Mix paprika and flour and coat chicken rolls in flour mixture. Brown chicken in butter over medium heat on all sides (it doesn't need to get cooked through at this point). Remove chicken and add wine and bouillon. Whisk together to get all the little bits off the bottom of the pan. Add breasts back in, cover, reduce heat and allow to simmer for 30 minutes. Combine cornstarch and cream. When breasts are cooked remove from the pan and whisk in cream mixture until heated through and thickened. Pour sauce over chicken and enjoy! Oh, you might want to remove those toothpicks. Unless you're mad at your husband then, by all means, leave them in.