Pound chicken if they are too thick. Place a cheese and ham slice on each breast within 0.5 inch from edge. Fold the edges over the filling and secure with toothpick. Mix the flour and paprika and coat chicken.
Heat butter in large skillet over medium-high heat, cook chicken until browned on all sides. Add wine and bouillon. Reduce to low, cover and simmer for 30 minutes until the chicken is no longer pink and juices run clear.
Remove toothpicks and transfer chicken to warm platter. Blend cornstarch with the cream in small bowl and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.
Originally Submitted
12/23/2010
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