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Ingredients Jump to Instructions ↓

  1. 6 ea Medium whole chicken breasts

  2. 1 pk 8-oz Swiss cheese slices

  3. 1 pk 8-oz sliced cooked ham

  4. 3 T All-purpose flour

  5. 1 t Paprika

  6. 6 T Butter or margarine

  7. 1/2 c Dry white wine

  8. 1 ea Chicken-flavor bouillon cube

  9. 1 x -- or -- 1 t Chicken-flavor stock base

  10. 1 T Cornstarch

  11. 1 c Heavy or whipping cream

  12. 1. Spread chicken breasts flat: fold cheese and ham slices to fit on

  13. top: fold breasts over filling and fasten edges with toothpicks. 2. On waxed paper, mix flour and paprika: use mixture to coat chicken

  14. 3. In 12-inch skillet over medium heat, in hot butter or margarine,

  15. 30 minutes or until fork tender; remove the toothpicks.

  16. 4. In cup, blend cornstarch and cream until smooth; gradually stir

  17. into skillet. Cook, stirring constantly, until thickened; serve over chicken

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