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January 2012

Thursday, July 19, 2012

Mabel's Chicken Cordon Bleu

Mabel tries not to show pride in her cooking skills, but this masterpiece brought raves from everyone. Who could help getting a little bit of a big-head?

6 boneless, skinless chicken breasts
6 slices ham
6 slices swiss cheese
3 T flour, 1 t paprika (mixed together)
6 T butter
1/2 cup dry wine
1 tsp chicken bouillon granules
1 T cornstarch
1 cup heavy whipping cream


Pound chicken breasts to thin them out a little, then place a ham and a cheese slice on each to 1/2 inch of edges. Fold the edges over the ham and cheese and secure with toothpicks.
Coat chicken with the flour mixture.
Melt butter in a large skillet on medium high and chicken on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes or until checken is no longer pink.
Place breasts on a warm platter and remove toothpicks.
Blend cornstarch and cream in a small bowl and slowly whisk into skillet. Cook and stir until thickened. Pour over the chicken, Enjoy!

Be sure to let Mabel know how you like it.

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