Skillet Chicken Cordon Bleu

The Record’s “Recipe of the Week”:
Skillet Chicken Cordon Bleu by Patricia Horn

1 T. butter or margarine
4 whole boneless chicken breasts, cubed or 12 oz. cooked chicken breast
1/4 cup white wine
1 can cream of chicken soup
1/2 cup Swiss cheese, shredded
1/2 cup ham, diced

In a skillet over medium heat, cook the chicken breast in butter for 10 minutes, or until browned. Remove from the skillet and set aside.

In the same skillet, add the wine and stir a few miinutes until pan is deglazed. Add cream of chicken soup, Swiss cheese and ham to the skillet. Cook over medium heat until boiling, stirring often. Add chicken and reduce heat to low. Cover and cook about 7 minutes or until chicken is cooked, stirring occasionally.

Serve as an entree or over hot cooked noodles.


Lawrence County Record

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Mt. Vernon, MO, 65712


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