Saturday, 20 October 2012

Chicken Cordon Bleu II(Australian)


Original recipe makes 6 servings

1.  6 skinless, boneless chicken breast halves
2.  6 slices Swiss cheese
3.  6 slices ham
4.  3 tablespoons all-purpose flour
5.  1 teaspoon paprika
6.  6 tablespoons butter
7.  1/2 cup dry white wine
8.  1 teaspoon chicken bouillon granules
9.  1 tablespoon cornstarch
10.  1 cup heavy whipping cream


1. Lb poultry boobies if they are too dense. Place a dairy products and ham piece on each breast within 1/2 inches of the edges. Times the edges of the poultry over the stuffing, and secure with toothpicks. Mix the flour and paprika in a normal size dish, and cover the poultry pieces.

2. Heat the butter in a large container over medium-high heated, and prepare the poultry until browned on every side. Add the wine and bouillon. Reduce heated to low, cover, and cook for 30 minutes, until poultry is no longer white and mindset run clear.

3. Remove the toothpicks, and exchange the boobies to a heated plate. Combine the corn starch with the cream in a normal size dish, and stir gradually into the container. 4. Cook, mixing until thickened, and add over the poultry. Provide heated.


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