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Chicken Cordon Bleu

Ingredients
6eachmedium whole chicken breasts
1pk8-oz swiss cheese slices
1pk8-oz sliced cooked ham
3teaspoonall-purpose flour
1teaspoonpaprika
6teaspoonbutter or margarine
1/2cupdry white wine
1eachchicken-flavor bouillon cube
1teaspoonchicken-flavor stock base
1teaspooncornstarch
1cupwhipping cream, heavy cream 35%

Directions:


Spread chicken breasts flat: fold cheese and ham slices to fit on
top: fold breasts over filling and fasten edges with toothpicks.

On waxed paper, mix flour and paprika: use mixture to coat chicken
pieces.

In 12-inch skillet over medium heat, in hot butter or margarine,
cook chicken until browned on all sides. Add wine and bouillon (
or stock ). Reduce heat to low; cover and simmer 30 minutes or
until fork tender; remove the toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir
into skillet. Cook, stirring constantly, until thickened; serve
over chicken



 

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