Chicken Cordon Bleu

No Photo


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


  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 wooden picks 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.
  4. Add wine and bullion cube. Reduce heat to low; cover and simmer for 30 minutes or until fork tender; remove wooden picks.
  5. In cup, blend cornstarch and whipping 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.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

We are happy to report
that MeWe is our new social
media home where our
group now has more
than 7,000 members. We are
also on Telegram.