In our house, we are really more chicken eaters than about any other meat. SH doesn't like turkey at all, or pork. So that really limits us to chicken, fish (which I don't like), seafood or beef. And SH isn't much of a beef eater unless it's hamburger. And he likes sausage so I guess I lied about the pork.....OK, he'll eat sausage and not roast or loins or chops. So just go back to the beginning with me and stop at the "we eat more chicken..." part! Jeez.....
This is one of our fav chicken recipes of all time. SH thinks I really can cook when I whip this one up. I won't tell him how incredibly simple it is. I rather like it when he thinks I'm a cookin' phenom! Doesn't it look divine?
Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. 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.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and 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.
Enjoy this fantastic little dish and about the fifty others you can get over at Blessed With Grace! Have a terrific
Tempting Tuesday!
This is one of our fav chicken recipes of all time. SH thinks I really can cook when I whip this one up. I won't tell him how incredibly simple it is. I rather like it when he thinks I'm a cookin' phenom! Doesn't it look divine?
Chicken Cordon Bleu
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. 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.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and 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.
Enjoy this fantastic little dish and about the fifty others you can get over at Blessed With Grace! Have a terrific
Tempting Tuesday!
7 comments:
That looks like a special dinner that's not impossible to make. Those are always good recipes to have on hand!
This looks SO good. Oh my goodness. Definitely keep letting your husband think you are a super star cook : ). They don't need to know all of our secrets, right?
HI!
Looks really yummy! I love chicken more than beef or pork! Have a great day!!
Sherrie
Sounds delicious, thanks for sharing ! Have a blessed day.
I love chicken cordon bleu but I have never gotten around to making it myself. I should really give it a try, it looks soooo yummy!
That looks really good. I love chicken cordon bleu, but I have never prepared it myself.
Looks yummy! Thanks for stopping by my blog and checking out my Black Forest Cupcakes!
~Liz
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