Arty Chicken Cordon Bleu

A rich and rewarding recipe for the special guests. Or guest.

Chicken Cordon Bleu – Serves 6
6 skinless boneless chicken breasts
6 Swiss cheese slices
6 ham slices
3 tablespoons plain flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon stock
1 tablespoon cornflour
1 cup whipping cream

Pound chicken breasts if thick.

Place a cheese and ham slice on each breast.

Fold chicken edges over the filling, and secure with toothpicks.

Mix flour and paprika, and coat chicken pieces.

Heat butter in a pan over medium heat, and cook chicken until browned.

Add wine and bouillon.

Reduce heat, cover and simmer for 30 minutes, until juices run clear.

Remove toothpicks, and transfer breasts to a plate.

Blend cornstarch with the cream in a small bowl, and whisk slowly into pan.

Cook, stirring until thickened, and pour over chicken. Serve warm.

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