Chicken Cordon Blue

Ingredients

• 1/2 cup almond flourNutrition
• 1 tsp Spanish paprikaNutrition
• 1/2 cup white cooking wineNutrition
• 1 packet chicken bouillonNutrition
• 1 tbsp corn starchNutrition
• 6 tbsps unsalted butter stickNutrition
• 1 cup heavy whipping creamNutrition
• 1 1/2 lbs boneless skinless chicken breastsNutrition
• 6 slices Swiss cheeseNutrition
• 6 slices smoked hamNutrition

Directions

1. 1Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2" of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. 2Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. 3Remove the toothpicks, and transfer the breasts to a warm platter. Blend the corn starch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Nutrition per serving

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