Thursday...early dinner doesn't mean you can't have something delicious

Chicken Cordon Bleu with parmesan red potatoes and broccoli

I started cooking 15 minutes after I walked in the door.  I realized half way through the recipe that I needed wine for the sauce...grabbed a bottle sitting on the counter we received for a gift only to discover it was Italian Champagne.  Thought I'd better drink it before it goes flat, but no one to share the bottle with.  The boys are off to hockey and Anne has her Christmas program right after.  I hope the bubbly lasts until the end of the night so Sean can have some...

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 slices Swiss cheese
• 4 slices ham
• 2 tablespoons all-purpose flour
• 3/4 teaspoon paprika
• 1/4 cup butter
• 1/3 cup dry white wine
• 3/4 teaspoon chicken bouillon granules
• 2 teaspoons cornstarch
• 2/3 cup heavy whipping cream

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.