Chicken Cordon Bleu II

Chicken Cordon Bleu II

Source: All Recipes

“In this video, you’ll see how this elegant, popular Chicken Cordon Bleu II recipe is made.”

Ingredients

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.

Footnotes

  • Chef’s Notes:
    Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 584 calories; 40.9  7.7  41.6  195  655 

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *

  • Delivery Service Available
  • Customer Service Center
  • Money Center
  • Career Center
Loading...
X