Tuesday, August 25, 2009
I love sauce and gravy. Whether it be Country Fried Chicken or Pot Roast, it has to be coated with something. This recipe is the basic Chicken Cordon Bleu with a twist - a white wine sauce that you can put on the chicken and noodles. It is out of this world.
For something different or if you don't have a lot of time, don't wrap the ham and swiss in the chicken. Just bread the chicken, brown it and let it simmer in the wine for about 15 minutes.
Chicken Cordon Bleu with Wine Sauce
4 thin cut, boneless chicken breasts
4 slices of thin deli sliced ham
4 slices of deli sliced swiss
3 tbsp. flour
1 tsp. paprika
1 tsp. poultry seasoning
3 tbsp. butter
3/4 c. white wine (Chardonnay or Pinot Grigio)
1 chicken bouillon cube or envelope
1 tbsp. cornstarch
1 cup half and half
Lay chicken breasts flat and fold cheese and ham slices to fit on top. Fold chicken over filling and fasten with skewer or toothpick.
Mix flour, paprika and poultry seasoning in a small bowl. Roll chicken rolls in mixture until well coated.
Melt butter in 12" skillet over medium heat. Add chicken rolls. Brown all sides. Add bouillion and wine and reduce heat to low. Cover and simmer for 30 minutes. Remove cover and let simmer uncovered for about 5 minutes. Remove chicken and skewers/toothpicks.
Mix cornstarch and half and half in cup until well blended. Add to skillet and stir constantly. Cook until thickened.
Serve sauce with chicken and egg noodles.