Hands down it is the sauce in this recipe for Chicken Cordon Bleu which makes the meal. The chicken and the sauce really go so well together this is a dish I know I can rely on when I want to impress people. If you want to add some vegetables to it the easiest way I have found is to just add some sliced mushrooms to the sauce. If you want to make more sauce make sure you just double the cream not the sherry or it will tastes too much like wine. For a different texture on your chicken try using breadcrumbs or a half and half with the flour/paprika for a few less calories. For those of you in a hurry you can buy your Chicken Cordon Bleu already made and just use the sauce on that.
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 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
- 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.
- 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. 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.