Monday, March 17, 2008

Chicken Cordon Bleu


Allrecipes.com is my savior. It has never failed to give me great recipes. I found this recipe for Chicken Cordon Bleu on their site and it had over 1000+ 5 star reviews. It did not fail to produce an incredible dish! The best part is the creamy wine sauce that you spoon over the chicken. I made the chicken with broccoli and mashed potatoes and we used the sauce on both as well. This is my new favorite chicken recipe!

Chicken Cordon Bleu

Source- www.allrecipes.com

Ingredients-
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions-

1. 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.
2. 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.
3. 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.

6 comments:

Anonymous said...

Amy!
Made this last night and it had my husband licking the plate, it was so good!

Keep it up, lady!

Heather

Brooke said...

I made this and all I can say is OMG it's so good. Thanks

Joanne said...

so, so yummy!

Melissa's blog collection said...

I wanted to drink the sauce. This was so amazingly good.

Joanne said...

I made this last night and it was delicious! Even my husband, who is sick of me making chicken, was glad I made this.
I did make one change, I used fat free half and half instead of the heavy cream, it was still fabulous.
thanks!

Nicole said...

I kind of made this. I always look on allrecipes to see the modifications in the comments section and noticed there was a baked chicken cordon bleu recipe (chicken cordon bleu I). I needed something a little less fattening. So I made the chicken that way and then made the sauce from this recipe seperately based on a comment made on the recipe and spooned it over the top ( I know this probably defeated the healthier baking, oh well). It was really good and you may want to try it out.