bonnie's chicken cordon bleu

How To Make bonnie's chicken cordon bleu

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  1

  Assemble all ingredients and read directions before beginning. You can prepare the raw chicken breasts ahead and refrigerate them until it is time to cook the meal.
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  2

  Pound chicken breasts flat, about 1/4 inch. Season very lightly with pepper. Don't add salt. Place 2 ham and 2 cheese slices on top of each prepared breast. Roll up and fasten the edges with toothpicks. Make it secure, but don't push toothpicks too far into the meat.
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  3

  Mix flour and paprika in a shallow dish and coat chicken pieces. Note: You can use brown rice flour to make it a gluten free recipe.
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  4

  Melt the butter in a large skillet over medium heat until hot.
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  5

  Add chicken and brown on both sides.
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  6

  Add wine and chicken granules to the pan. Reduce heat, cover skillet and simmer 30 minutes or until chicken is fork tender and juices run clear.
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  7

  In a small bowl, whisk the cornstarch and cream until smooth. Add the mixture to the skillet with the juices and simmer until the sauce is thick and smooth.
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  8

  Remove browned chicken to a platter, remove the toothpicks, slice into 3/4 inch slices with a sharp knife almost all the way through; then tent with foil to keep warm.
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  9

  Drizzle the sauce over the sliced chicken and serve immediately.
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  10

  Cook's Tip: Make the chicken breasts ahead and refrigerate them until it is time to cook the meal.
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  11

  Here is how it looks!
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  12

  The sauce is delicious!
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  13

  ...Here is a closeup...Enjoy!
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