Skillet Chicken Cordon Bleu
All the main components of the classic French dish in a quick and easy skillet version.
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 sauté 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.