Chicken A La Suisse

Similar to chicken cordon bleu, but served in a buttery white wine sauce.View the full post here: http://savorytraditions.wordpress.com/2013/10/30/chicken-a-la-suisse/

This recipe contains chicken breasts (boneless skinless), swiss cheese, white whole wheat flour, ham, white wine dry, paprika, butter, chicken (boullion, cubes), cornstarch, heavy cream

6 Servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 6 whole boneless skinless chicken breasts
• 12 slice(s) Swiss cheese
• 1/2 cup(s) white flour
• 12 slice(s) slices ham
• 1/2 cup(s) dry white wine
• 2 tsp. paprika
• 6 tbsp. butter
• 1 whole chicken bouillon cube
• 1 tbsp. cornstarch
• 1 cup(s) heavy cream

Instructions:

• 1. Using a meat tenderizer, pound the chicken breasts flat.
• 2. Onto each chicken breast, layer 2 slices of the Swiss cheese and 2 slices of the ham.
• 3. Fold the chicken breasts so that the chicken covers the cheese and ham, and fasten the edges securely with toothpicks.
• 4. In a small bowl, mix the flour and paprika.
• 5. Coat each chicken breast thoroughly with the flour mixture.
• 6. In a large skillet, melt the butter. Make sure that it is a large skillet, because 6 chicken breasts have to fit in there.
• 7. Add the chicken breasts to the skillet, and cook, turning, until all sides are golden brown.
• 8. Turn the chicken breasts so that they are seam side up in the skillet, and add the wine and bouillon cube.
• 9. Cover and simmer for 30 minutes, or until the chicken is tender.
• 10. Remove the chicken from the skillet, and remove the toothpicks from the chicken.
• 11. In a small bowl, whisk together the cornstarch and the heavy cream until smooth.
• 12. Whisk the cream mixture into the remaining liquid in the skillet.
• 13. Cook, stirring, until the sauce becomes thickened.
• 14. Serve each chicken breast with a generous amount of sauce.