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Chicken a la Suisse

Ingredients

Method

  1. Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so that chicken covers cheese and ham; fasten edges with toothpicks.
  2. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.
  3. Place chicken on warm platter; remove toothpicks.
  4. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.

Posted by luvtocook at Recipe Goldmine May 22, 2001.


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