About this recipe:'Cordon Bleu' originally referred to an award for culinary excellence given to female cooks! The term can now apply to any superior cook (yes, blokes too), and also to this dish. This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon.
6 skinless, boneless chicken breast fillets
6 slices Gruyere or Emmentaler cheese
6 slices ham
3 tablespoons plain flour
1 teaspoon paprika
6 tablespoons butter
125ml dry white wine
1 teaspoon chicken stock granules
1 tablespoon cornflour
250ml double cream
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Method Prep:15min › Cook:45min › Ready in:1hr
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1cm of the edges. Fold the edges of the chicken over the filling, and secure with wooden skewers. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large frying pan over medium-high heat, and cook the chicken until browned on all sides. Add the wine and chicken stock granules. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the skewers, and transfer the breasts to a warm platter. Blend the cornflour with the cream in a small bowl, and whisk slowly into the pan. Cook, stirring until thickened, and pour over the chicken. Serve warm.