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CHICKEN CORDON BLEU

Category:    Chicken
Yield: 6 servings
 
      6    Chicken Breasts                     6 tb Butter
      6    Swiss Cheese Slices               1/2 c  Dry White Wine
      6    Ham Slices                          1 ts Chicken Bouillon
      3 tb Flour                               1 tb Corn Starch
      1 ts Paprika                             1 c  Whipping Cream
 
  Pound chicken breasts if they're too thick.  Place a cheese and ham slice
  on each breast within 1/2 in. of edge.  Fold edges of chicken over filling
  and secure with tooth picks.  Mix flour and paprika and coat chicken. Heat
  butter in skillet and cook chicken until browned on all sides.  Add wine
  and bouillon.  Reduce heat to low, cover and simmer 30 minutes. Remove
  tooth picks and transfer breasts to warm platter.  Blend cornstarch with
  cream and whisk slowly into skillet.  Cook, stirring until thickened and
  pour over chicken.
 

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