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  • Chicken Cordon Bleu

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    ajsavoca
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    This recipe is for chicken cordon bleu with a creamy wine sauce. It calls for pounding chicken breasts and stuffing them with cheese and ham before securing with toothpicks and browning. The chicken is then simmered in white wine and chicken broth before removing the toothpicks. A sauce is made by thickening heavy cream with cornstarch and cooking it in the skillet juices. The sauce is poured over the stuffed chicken to serve.

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    This recipe is for chicken cordon bleu with a creamy wine sauce. It calls for pounding chicken breasts and stuffing them with cheese and ham before securing with toothpicks and browning. The chicken is then simmered in white wine and chicken broth before removing the toothpicks. A sauce is made by thickening heavy cream with cornstarch and cooking it in the skillet juices. The sauce is poured over the stuffed chicken to serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    19 views1 page

    Chicken Cordon Bleu

    Uploaded by

    ajsavoca
    This recipe is for chicken cordon bleu with a creamy wine sauce. It calls for pounding chicken breasts and stuffing them with cheese and ham before securing with toothpicks and browning. The chicken is then simmered in white wine and chicken broth before removing the toothpicks. A sauce is made by thickening heavy cream with cornstarch and cooking it in the skillet juices. The sauce is poured over the stuffed chicken to serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8669&o...

    Chicken Cordon Bleu II

    Rated: Submitted By: Behr Photo By: DarleneW Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6

    "The standard Cordon Bleu swimming in a creamy wine sauce."

    INGREDIENT S:
    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

    DIRECT IONS:
    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.

    Nutrition Information
    Servings Per Recipe: 6 Calories: 584

    Amount Per Serving

    Amount Per Serving

    Total Fat: 40.9g Cholesterol: 195mg Sodium: 655mg

    Total Carbs: 7.7g Dietary Fiber: 0.3g Protein: 41.6g

    ALL RIGHTS RESERVED 2011 Allrecipes.com

    Printed from Allrecipes.com 6/22/2011

    1 of 1

    6/22/2011 4:34 PM

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