Chicken Cordon Bleu
Boneless chicken breasts topped with a slices of ham and Swiss cheese and served with a creamy white wine sauce. This recipe is a variation on the labor intensive traditional version that calls for rolling up the chicken with the cheese and ham inside, and frequently results in the cheese melting out all over the pan.
Servings: 6 servings
- 3 pounds boneless chicken breasts
- 3 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 3 tablespoons margarine additional may be needed
- 1/2 cup dry white wine
- 1 cup chicken broth and additional, if needed
- 8 ounces cooked ham sliced into 6 slices
- 8 ounces Swiss cheese sliced into 6 slices
- 1 tablespoon cornstarch
- 1 cup half and half
- salt and pepper to taste
- Preheat oven to 350°F.
- Slice chicken breasts laterally in half to make 6 pieces of even thickness.
- In a shallow bowl or pie plate, mix flour and paprika.
- In 12-inch skillet over medium heat melt 3 tablespoons margarine. Coat chicken with flour mixture and brown on both sides in hot margarine, chicken should be under done. Remove to plate lined with paper towels. If cooking in two batches, add additional margarine, if necessary. Drain off excess fat, return chicken to skillet, add wine and broth. Reduce heat to low; cover and simmer until just done. Arrange chicken in a single layer in baking dish. Place a slice of ham on top of each and then a slice of Swiss cheese. Bake in oven for 15 minutes until cheese is melted.
- Meanwhile, strain juices in skillet and return to pan. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened. If sauce is too thick, add additional chicken broth. Adjust seasonings with salt and pepper. Serve chicken with sauce.
Rice and steamed vegetables pair well. Roasted potatoes would probably work nicely too.