The Weekend Chef: Chicken Cordon Bleu II

The Weekend Chef's dinners this past weekend revolved around deli ham.  The first dish that he decided to make was Chicken Cordon Bleu.  This is a dish that I like but rarely, if ever, make.  While I don't think that the dish was too difficult to make, the time involved in making it does not make it an ideal weeknight meal.  The sauce definitely made the dish!  This was delicious and looked nice (though the picture below doesn't really do it justice!). He served it with roasted potatoes and honey carrots.

Chicken Cordon Bleu II
allrecipes.com - by Behr

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
1/2 cup 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 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.

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 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 a 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.

Family Rating:  two thumbs up!