Traditional Chicken Cordon Bleu

1. 1

   Combine the flour and paprika in a shallow bowl.

2. 2

   Pound the chicken breasts to 1/4 inch thick. Place one slice Swiss and one slice ham on each breast, leaving the outer 1/2 inch uncovered. Roll the chicken around the filling, dip in the flour mixture to coat all sides, and secure with toothpicks.

3. 3

   Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Add the wine and bouillon. Lower the heat to low, cover, and simmer until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted in the center should register at least 165 degrees F (74 degrees C).

4. 4

   Move the chicken to a warm platter and remove the toothpicks. Whisk the cream and cornstarch in a small bowl; slowly pour into the skillet while whisking constantly to combine with the remaining wine mixture. Cook, stirring often, until the sauce thickens, 3 to 5 minutes.

5. 5

   Spoon the sauce over the chicken and serve right away.

• Calories 638.63 kcal High
• Protein 60.87 g Good Source
• Carbs 6.92 g Moderate
• Total Fat 36.65 g High
• Saturated Fat 20.73 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 235.17 mg High
• Sodium 323.76 mg Moderate
• Fiber 0.43 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 250.42 mg Moderate
• Iron 1.81 mg Moderate
• Potassium 66.52 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Alcohol 🚫🍷