Chicken A La Suisse
6 boneless skinless chicken breasts
12 slices Swiss cheese
12 slices ham
1/2 cup white flour
2 teaspoons paprika
6 tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup heavy cream
Using a meat tenderizer, pound the chicken breasts flat.
Onto each chicken breast, layer 2 slices of the Swiss cheese and 2 slices of the ham.
Fold the chicken breasts so that the chicken covers the cheese and ham, and fasten the edges securely with toothpicks.
In a small bowl, mix the flour and paprika.
Coat each chicken breast thoroughly with the flour mixture.
In a large skillet, melt the butter. Make sure that it is a large skillet, because 6 chicken breasts have to fit in there.
Add the chicken breasts to the skillet, and cook, turning, until all sides are golden brown.
Turn the chicken breasts so that they are seam side up in the skillet, and add the wine and bouillon cube.
Cover and simmer for 30 minutes, or until the chicken is tender.
Remove the chicken from the skillet, and remove the toothpicks from the chicken.
In a small bowl, whisk together the cornstarch and the heavy cream until smooth.
Whisk the cream mixture into the remaining liquid in the skillet.
Cook, stirring, until the sauce becomes thickened.
Serve each chicken breast with a generous amount of sauce.
Another great recipe culled from the Oklahoma Natural Gas Company. Similar to chicken cordon bleu, but served in a buttery white wine sauce.
View the full post here: http://savorytraditions.wordpress.com/2013/10/30/chicken-a-la-suisse/
Friday, November 8, 2013 - 2:23pm