This version of classic chicken Cordon Bleu meaning blue ribbon is served with a creamy wine sauce The term originally referred to an award for culinary excellence
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
Mix flour and paprika together in a shallow bowl.
Pound chicken breasts to a thickness of 1/4 inch. Place one slice Swiss and one slice ham onto each breast
leaving the outer 1/2 inch uncovered. Roll chicken over filling
dip in flour mixture to coat on all sides
and secure with toothpicks.
Melt butter in a large skillet over medium-high heat. Add chicken and cook
turning occasionally
until browned on all sides
5 to 8 minutes. Add wine and bouillon. Reduce the heat to low
cover
and simmer until chicken is no longer pink in the center and the juices run clear
about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a warm platter and remove the toothpicks. Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet
whisking constantly to blend with remaining wine mixture. Cook
stirring often
until sauce thickens
3 to 5 minutes.
Pour sauce over chicken and serve immediately.
France C
