Cordon Bleu is a French term, literally translated as blue ribbon, that originally referred to an honor for culinary excellence given to women cooks! The term can now apply to any future cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy checking account adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!
The ingredient of Chicken Cordon Bleu II
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 tablespoons butter
- u00bd cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 tablespoon cornstarch
- 1 cup unventilated whipping cream
The instruction how to make Chicken Cordon Bleu II
- Pound chicken breasts if they are too thick. Place a cheese and ham slice more or less each breast within 1/2 inch of the edges. Fold the edges of the chicken on top of higher than the filling, and commentator later than toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
- Heat the butter in a large skillet greater than medium-high heat, and cook the chicken until browned in this area all sides. ensue the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices control manage clear.
- cut off surgically remove the toothpicks, and transfer the breasts to a indulgent platter. Blend the cornstarch behind the cream in a small bowl, and mix up slowly into the skillet. Cook, stirring until thickened, and pour more than the chicken. promote warm.
Nutritions of Chicken Cordon Bleu II
calories: 584.3 caloriescarbohydrateContent: 7.7 g
cholesterolContent: 195.3 mg
fatContent: 40.9 g
fiberContent: 0.3 g
proteinContent: 41.6 g
saturatedFatContent: 23.8 g
servingSize:
sodiumContent: 655.3 mg
sugarContent: 0.7 g
transFatContent:
unsaturatedFatContent:
