Chicken Cordon Bleu II
Basic Mashed Potatoes
Ingredients
- 6 boneless, skinless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 3 Tbsp all-purpose flour
- 1 tsp paprika
- 6 Tbsp butter
- ½ cup dry white wine
- 1 tsp chicken bouillon granules
- 1 Tbsp cornstarch
- 1 cup heavy whipping cream
Instructions
- Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch 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.
- Heat 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.
- Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Side Dish Ingredients
- 3 lb baking potatoes, peeled and quartered
- 3 Tbsp butter
- 1½ cups milk
- Salt and pepper to taste
Side Dish Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
584
|
257
|
841
|
| Fat (g) | 41 | 7 | 48 |
| Sat. Fat (g) | 24 | 4 | 28 |
| Protein (g) | 42 | 6 | 48 |
| Carb (g) | 8 | 44 | 52 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 655 | 76 | 731 |
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