Chicken Cordon Bleu Skillet Food

SKILLET CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

SKILLET CHICKEN CORDON BLEU

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

CHICKEN CORDON BLEU SKILLET

Steps:

• Cook noodles according to package directions; drain., Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

SKILLET CHICKEN CORDON BLEU

Steps:

• In a 10-inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned.
• Remove chicken and set aside.
• In the same skillet add the wine and stir to deglaze the pan.
• Add the soup, cheese and ham.
• Heat to boiling, stirring often.
• Return chicken to skillet.
• Reduce heat to low.
• Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally.
• Serve over hot cooked egg noodles if desired.

CHICKEN CORDON BLEU

Steps:

• Spread Chicken breasts flat.
• Place Ham & Cheese slices on breasts.
• Fold breasts, ham & cheese over.
• Fasten edges with toothpicks.
• Mix Flour and Paprika.
• Coat chicken pieces with flour mixture.
• Melt Margerine in 12" skillet.
• Cook chicken til browned on all sides.
• Add Wine and bouillon.
• Reduce heat to low and cover skillet.
• Simmer 30 minutes or until fork-tender.
• Remove from skillet, remove toothpicks.
• Blend Cornstarch and Cream until smooth.
• Gradually stir into skillet.
• Cook, stirring constantly, until thickened.
• Serve over chicken.

SKILLET CHICKEN CORDON BLEU

Steps:

• Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; cover to keep warm.
• Add water, soup, ham and mustard to skillet; cover. Cook 6 min. or until heated through, stirring occasionally.
• Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with cheese.

SKILLET CORDON BLEU

Steps:

• Wet chicken with water, and dredge in breadcrumbs.
• Spray skillet with cooking spray and brown chicken.
• Cook until done.
• Place cheese on top of chicken breast, and fold ham on top of cheese.
• Cook until cheese melts.
• hint: browned chicken breasts can be put in a casserole before adding cheese and ham and placed in 300 degree oven to hold for serving.

CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts if they're too thick.
• Place a cheese and ham slice on each breast within 1/2 inches of edge.
• Fold edges of chicken over filling and secure with tooth picks.
• Mix flour and paprika and coat chicken.
• Heat butter in skillet and cook chicken until browned on all sides.
• Add wine and bouillon with chicken in pan.
• Reduce heat to low, cover and simmer 30 minutes.
• Remove tooth picks and transfer breasts to warm platter.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened and pour over chicken.