Chicken Cordon Bleu II

Name: Chicken Cordon Bleu II
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 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

⏱️ Ready in 1h 🥄 Prep 15 min 🔥 Cook 45 min 👥 6 servings 👁️ 7 views

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 45 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 584

% Daily Value*

Total Fat 40.9g 52%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 655mg 28%

Total Carbohydrate 7.7g 3%

Dietary Fiber 0.3g 1%

Total Sugars 0.7g

Protein 41.6g 83%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.