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1. Prepare the Coating:
In a shallow bowl, mix together the flour 🌾 and paprika 🌶️. Set aside.
2. Stuff the Chicken:
Pound the chicken breasts to about 1/4 inch thick.
Place 1 slice of Swiss cheese 🧀 and 1 slice of ham 🍖 onto each chicken breast, leaving a small edge uncovered.
Roll up the chicken tightly, securing the edges with toothpicks 🪶.
3. Coat the Chicken:
Dip the rolled chicken breasts into the flour mixture, ensuring they are coated evenly on all sides.
4. Cook the Chicken:
Heat butter 🧈 in a large skillet over medium-high heat.
Add the chicken and cook, turning occasionally, until browned on all sides (about 5-8 minutes).
5. Simmer:
Add the white wine 🍷 and chicken bouillon 🍲 to the skillet. Reduce heat to low, cover, and simmer for about 30 minutes, until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
6. Make the Sauce:
Transfer the cooked chicken to a warm platter and remove the toothpicks.
In a small bowl, whisk together the heavy cream 🥛 and cornstarch 🌽.
Slowly pour the mixture into the skillet with the remaining liquid, whisking constantly.
Cook until the sauce thickens (about 3-5 minutes).
7. Serve:
Pour the creamy sauce over the chicken and serve hot. Enjoy!
Pro Tip:
Serve your Chicken Cordon Bleu with a side of roasted vegetables 🥦 or mashed potatoes 🥔 for a well-rounded, satisfying meal!
Indulge in the delicious layers of flavor and creamy goodness of this Classic Chicken Cordon Bleu—it’s sure to impress anyone at your dinner table! 🍽️
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