Whatever the case, they are both very dear to me, and I cannot, alas, take sides. Therefore, enough is enough! I shall invite them BOTH over for a little soiree and make things right. I shall serve my famous Chicken Cordon Bleu which is guaranteed to melt all hostilities between foes!
‘Cordon Bleu’ is a French term, literally translated as ‘blue ribbon’. It originally referred to an award for culinary excellence given to women cooks but now applies to any superior cook (yes, men too) as well as to this dish. This yummy version of Chicken Cordon Bleu adds paprika and a creamy white wine sauce!
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons bread crumbs
* 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
DIRECTIONS
As you know with me, preparation is key…
So the first thing you’ll want to do is mix the bread crumbs and paprika in a small bowl for later…
Secondly, blend the cornstarch with the cream in a small bowl…
If they are too thick pound the chicken breasts to about half an inch…
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…
Coat the chicken pieces with the pre-made mix (bread crumbs and paprika)…
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…
Slowly whisk the blended cornstarch and cream into the skillet. Cook, stirring until thickened, and pour over the chicken…
And voila! Delicious food!
Now, wish me luck that my Chicken Cordon Bleu can keep my friends from making each other black and blue!
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