A great short-cut for the
busy cook!
Skillet
Chicken Cordon Bleu
- 1 tablespoon butter
- 4 skinless, boneless chicken
breasts
- 1/4 cup white wine
- 1 (10.75-ounce) can condensed
cream of chicken soup
- 1/2 cup shredded Swiss
cheese
- 1/2 cup cooked ham, diced
- In a large skillet over
medium-high heat saute chicken breasts in butter until golden brown on both sides,
about 8 to 10 minutes. Remove chicken and set aside.
- In the same skillet add
wine to deglaze pan, stirring up browned bits. Add soup, cheese and ham. Heat to boiling, stirring
often. Return chicken to skillet. Reduce heat, cover and simmer
for several minutes or
until chicken is cooked. Stir occasionally.
- Serve over cooked rice
or pasta if desired.
Makes 4 servings.
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