Chicken Cordon Bleu

I love to cook, obviously. And I love to share a good recipe when I come across one. Tonight was one of those nights, so allow me to share with you:

Chicken Cordon Bleu

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 (Chardonnay)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 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.


Place chicken in a baking dish. Cook at 375 degrees for 30 minutes or until chicken is no longer pink.
Add the wine and bouillon into skillet. Heat and stir

Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet with wine/bouillon mix.

Cook, stirring until thickened, and pour over the chicken. Serve warm.



**I actually doubled the sauce, which meant doubling the wine, bouillon, cream, and cornstarch**

This is certainly a recipe I will make again!

P.S. Thank you Carolyn (my mother in law) for helping me out at the grocery store! I can always count on you!