“I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream.” - by MakeItHealthy
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Pound chicken breasts to 1-inch thickness. Place a Swiss cheese and ham slice on each breast, within 1/2-inch of edge. Fold edges of chicken over filling and secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces.
- Heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. Add lemon juice and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
- Remove toothpicks and transfer breast to a warm platter. Blend cornstarch and half-and-half in a small bowl. Whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. Pour over chicken and serve warm.
Nutrition
Amount Per Serving (6 total)
- Calories
- 486 cal
- 24%
- Fat
- 31.1 g
- 48%
- Carbs
- 9 g
- 3%
Based on a 2,000 calorie diet
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