I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream.
Original recipe makes 6 servings
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
2 tablespoons lemon juice
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup fat free half-and-half
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr
Directions
- Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.
- Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
- Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.
Nutrition
Calories: 432 kcal
Carbohydrates: 11.2 g
Cholesterol: 143 mg
Fat: 24 g
Fiber: 0.6 g
Protein: 41.2 g
Sodium: 699 mg