Chicken cordon blue IISubmitted by: MOONTOES1
6 skinless, boneless chicken breast halves( 2 lbs)
6 slices Swiss cheese( 6 oz )
6 slices ham( 6 oz)
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 half and half
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.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOONTOES1.