CHICKEN CORDON BLEU

By ddma_34d

Ingredients

• 2 PKGS THIN CHICKEN CUTLETS
• 1 LB SLICED HAM
• 1 LB SWISS SLICED SWISS CHEESE
• 1 CUP WHITE WINE ( OR MARSALA WINE)
• 2 CUPS CHICKEN BROTH
• FLOUR
• OIL
• TWINE OR TOOTHPICKS

Preparation

Step 1

IF CHICKEN ISN’T THIN ENOUGH, POUND.THEN TAKE ONE SLICE EACH OF HAM AND SWISS AND PUT ON CHICKEN CUTLET, THEN ROLL UP WITH SHORT SIDE. HOLD TOGETHER WITH TWINE OR TOOTHPICKS (TWINE IS EASIER JUST DON’T FORGET IT’S ON THERE WHEN YOU EAT IT). ROLL CHICKEN WRAP IN FLOUR. SAUTE IN OIL UNTIL ALL SIDES ARE BROWN. TAKE CHICKEN OUT OF PAN AND SET ASIDE. ADD TO PAN, WINE TO DEGLAZE. THEN ADD CHICKEN BROTH. ADD CHICKEN BACK IN PAN AND COVER WITH CHEESE SLICES. COVER PAN AND SIMMER 15 TO 20 MIN.