Monday, January 30, 2012

Chicken cordon bleu

4- 6 chicken breasts (about a l-2 lbs)
6 slices Swiss cheese
6 slices ham
6 TBSP butter or 3TBS butter with 3 TBSP olive oil
3 TBS flour
1 tsp paprika
1/2 cup chicken broth
1 cup whip cream
1 TBS cornstarch

Place cheese and ham slice in each piece of chicken, making sure it isn't too close to outside edge. Coat chicken in flour/paprika mixture. Cook in butter on both sides until brown. Add broth and cover. Simmer for 30 minutes. Blend cream and cornstarch. Remove chicken from skillet and add cream mixture to remaining juices. Simmer until thickened, stirring constantly. Pour thickened cream mixture over chicken.

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