Chicken Cordon Bleu


3       Tbsp. Flour (All-Purpose Is Fine)
1       tsp. Paprika  
6        Chicken Breast Halves (Skinless, Boneless )
6        Swiss Cheese (Slices)
6        Ham (Slices)
6       Tbsp. Butter  
1/2 C. Dry White Wine  
1       tsp. Chicken Bouillon (Granules)
1       C. Heavy Whipping Cream  
1       Tbsp. Cornstarch  


  1. General Preparation
    Mix flour and paprika together in a shallow bowl.
  2. Prepare Chicken
    Pound chicken breasts to a thickness of 1/4 inch.
    Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered.
    Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
  3. Cook Chicken
    Melt butter in a large skillet over medium-high heat.
    Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes.
    Add wine and bouillon.
    Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes.
    An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Make Gravy
    Transfer chicken to a warm platter and remove the toothpicks.
    Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture.
    Cook, stirring often, until sauce thickens, 3 to 5 minutes.
  5. Serve
    Pour sauce over chicken and serve immediately.


  • We usually either:
    1. Halve the chicken, swiss, and ham
    2. Double the Gravy (Cream & Cornstarch)