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Chicken Cordon Bleu


  • 3 tablespoons all-purpose flour
  • 6 tablespoons butter
  • 6 whole chicken breasts, skinned and boned
  • 1 tablespoon cornstarch
  • 1/2 cup dry white wine
  • 1 cup whipping cream
  • 1 teaspoon paprika
  • 1 (8 ounce) package Swiss cheese slices
  • 1 (8 ounce) package sliced cooked ham
  • 1 cube chicken bouillon


  1. Spread chicken breasts flat; fold cheese and ham slices to fit on top of breast; fold breasts over filling and fasten edges together with toothpicks being careful to seal well so filling will not leak out.
  2. On wax paper, mix flour and paprika; use mixture to coat chicken pieces.
  3. In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bullion cube. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove toothpicks.
  4. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

Servings: 6

Posted by GayleL at Recipe Goldmine April 2001.

Recipe Goldmine

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