Chicken Cordon Bleu

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There I was pounding the chicken breasts in the kitchen when my 20-yr-old son asks what I was doing because he couldn’t hear the TV. Gasp. Heaven forbid. I don’t really care because I haven’t watched TV in over two-years, seriously. However, when I said I was beating the meat there was instant silence, not a word, nada. I have finally found a way to shut an older child up… LOL.

After flattening the breasts I put in one slice of Boar’s Head Black Forest ham, some Monterey Jack cheese because I was out of Swiss, and then rolled them up and tied with kitchen twine. You can use toothpicks, but I prefer to tie them up. Besides, the kitchen twine only gets used at Thanksgiving. Coat in flour to which I added a package of Good Seasonings Italian dry dressing mix. After browning in butter on both sides on medium-high heat I added 3/4 cup white wine. I used a Sauvignon Blanc because that is what white wine I happened to have on hand. I also added about a tsp of chicken base paste. I suppose you could use granules. Cover and cook on low for about 20-minutes. Remove chicken and add 1 cup of heavy cream to which 1 TBL of cornstarch was previously added and stirred together. Bring it to a boil and remove from heat. I also tossed in some minced garlic and parsley before spooning over the little golden chicken pockets. Mmm, mmm, good 🙂

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