Chicken Cordon Bleu With White Wine/Cream Sauce

Laurie Preparing Another Wonderful Dish At

The Knotthole Bed and Breakfast

The Most Delicious And Satisfying 
Chicken Cordon Bleu

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When you are a pampered guest at The Knotthole Bed & Breakfast, you will enjoy the finest food prepared by Laurie and assisted by her husband Howard. This couple has elevated a Bed and Breakfast to the level of five star hotels. Some differences are that at The Knotthole you have such a beautiful view atop a mountain with the freshest of air in a setting that expresses the creative and artistic minds of this couple. Be it the design of the home, its setting, the artistic appointments in the home, or the flair of making guests feel so welcomed, leaving The Knotthole makes you wish your stay could be extended.

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Today Laurie is sharing her Chicken Cordon Bleu recipe. Hands down, it is the tastiest Chicken Cordon Bleu you have ever tasted.

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Chicken Cordon Bleu With White Wine/Cream Sauce

6 skinless, boneless chicken breasts

6 slices Swiss cheese

6 slices ham

3-4 teaspoons Dijon mustard

3 Tablespoons flour

1 teaspoon paprika

3-4 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy cream

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Pound chicken breasts - or do what Laurie does and simply cut them to be thin and flat and use cut up pieces for another dish. Spread about 1/2 teaspoon Dijon on each breast and then place the ham and Swiss cheese on top. Fold breast in half and secure the ham / cheese with tooth picks or Laurie's preference is kitchen twine.

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Heat over to 350 degrees. In a large skillet over medium-high heat on the stove, heat the butter. Mix the flour and paprika together, coat the chicken with it, and cook the chicken in butter until browned on all sides. Remove chicken from pan and place in an ovenproof dish. Set aside. Add the wine and bouillon together and add to the hot pan, stirring the particles left in pan. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and then pour over chicken. Put chicken in oven and bake for about 30 minutes.

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Don't forget to remove toothpicks or twine!

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Thank you Laurie for allowing us to enjoy and recall a wonderful stay and meal at The Knotthole Bed and Breakfast!