December 30, 2009

Christmas Cordon Bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

3 tablespoons butter

3 tablespoons olive oil

1/2 cup dry white wine or chicken broth

1 teaspoon chicken bouillon granules

1 can cream of chicken soup

2 tsp. lemon juice

fresh cracked pepper (to taste)

2 TBS. sour cream

1. Pound chicken breasts to 1/2 inch thickness. 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 and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine of broth 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. In med. high sauce pan, blend Cream of Chicken soup, 2 tsp. lemon juice, fresh cracked pepper and 2 TBS. sour cream, whisk until blended and pour over chicken.  Serve with rice.

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