CHICKEN CORDON BLEU II
Steps:
- 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.
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Ngumbau kithome
[email protected]This is a classic recipe that is always a hit. The chicken is moist and flavorful, and the ham and cheese are melted and gooey. I highly recommend this recipe.
Mr Rajan RD
[email protected]This recipe was a disaster. The chicken was overcooked and the ham and cheese were burnt.
sahabuddin mia
[email protected]The chicken was a bit dry, but the ham and cheese were good.
Sabitra Gautam
[email protected]This was my first time making chicken cordon bleu and it was surprisingly easy. The chicken was cooked perfectly and the ham and cheese were melted and gooey. I will definitely be making this again.
Sher Mohd
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's easy to make and the results are always delicious.
William Saumamao
[email protected]This recipe was amazing! I followed the instructions exactly and it turned out perfectly. The chicken was moist and flavorful, and the ham and cheese were melted and gooey. I served it with a side of mashed potatoes and green beans, and it was a hit