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Chicken Cordon Bleu
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| Cordon blue 6 bonelesst breasts | |
| 6 slices | Swiss |
| 6 slices | ham |
| 3 T | flour |
| 1 tsp | paprika |
| 6 T | butter |
| 1/2 c | dry white wine |
| 1 tsp | chix bouillon |
| 1 T | cornstarch |
| 1 c | heavy whipping cream |
Roll the cheese and ham into folded ends to prevent dripping.
Secure w/ toothpicks
Mix flour and paprika then coat chicken
Heat butter in skillet over m high heat
Cook chicken until brown on all sides
Add wine and bullion
Reduce to low, cover and simmer 30 mins
Or until done
Remove picks and transfer to platter
Whisk cornstarch slowly into the cream then slowly add to skillet with juices to make gravy to pour over and serve
Great with peas.
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