Category - Chicken, Poultry & Duck

CHICKEN A LA SUISSE

    Chicken a la Suisse

    6 medium whole chicken breasts, skinned and boned
    6 thin slices Swiss cheese
    6 thin slices cooked ham
    3 tablespoons flour
    1 teaspoon paprika
    6 tablespoons butter
    1/2 cup dry white wine
    1 chicken bouillon cube
    1 tablespoon cornstarch
    1 cup heavy cream

    Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so chicken covers cheese and ham; fasten edges with toothpicks. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.

    Place chicken on warm platter; remove toothpicks. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.


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