Monday, April 11, 2011

Chicken Cordon Bleu

I'm way behind on my family blog and too lazy to tackle it right now, so I'm updating here instead. Our house-hunting trip was absolutely exhausting but we are now under contract with a house we LOVE. Cross your fingers that the home inspection and everything else goes well, and that I don't lose my sanity with Mr. J now living across the country (we'll join him in six weeks or so).
Speaking of which, before our trip, I made sure to make one of Mr. J's favorite meals, which I also happen to love. Here it is: my take on Chicken Cordon Bleu.
Chicken Cordon Bleu


4 boneless, skinless chicken breast halves
4 slices swiss cheese
4 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


Pound chicken breasts to flatten if they are thick. Place a cheese and a 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 well.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and/or bouillon. Reduce heat to low, cover, and simmer
for 30 minutes, until chicken is no longer pink and juices run clear.

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 with mashed potatoes.

Stay tuned for dessert!

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