Classic Chicken Cordon Bleu

1. Prepare the Coating:
In a shallow bowl, mix together the flour and paprika . Set aside.
2. Stuff the Chicken:
Pound the chicken breasts to about 1/4 inch thick.
Place 1 slice of Swiss cheese and 1 slice of ham onto each chicken breast, leaving a small edge uncovered.
Roll up the chicken tightly, securing the edges with toothpicks .
3. Coat the Chicken:
Dip the rolled chicken breasts into the flour mixture, ensuring they are coated evenly on all sides.
4. Cook the Chicken:
Heat butter in a large skillet over medium-high heat.
Add the chicken and cook, turning occasionally, until browned on all sides (about 5-8 minutes).
5. Simmer:
Add the white wine and chicken bouillon to the skillet. Reduce heat to low, cover, and simmer for about 30 minutes, until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
6. Make the Sauce:
Transfer the cooked chicken to a warm platter and remove the toothpicks.
In a small bowl, whisk together the heavy cream and cornstarch .
Slowly pour the mixture into the skillet with the remaining liquid, whisking constantly.
Cook until the sauce thickens (about 3-5 minutes).
7. Serve:
Pour the creamy sauce over the chicken and serve hot. Enjoy!
Pro Tip:
Serve your Chicken Cordon Bleu with a side of roasted vegetables or mashed potatoes for a well-rounded, satisfying meal!
Indulge in the delicious layers of flavor and creamy goodness of this Classic Chicken Cordon Bleu—it’s sure to impress anyone at your dinner table!