This is another recipe that my family culled from the Oklahoma Natural Gas Company. There is a handwritten note next to the recipe title that reads “Cordon Bleu”. I spent some time searching the Internet to find out what the technical difference between “Chicken A La Suisse” and “Chicken Cordon Bleu” were, and I had a difficult time of it! According to the Oxford Dictionary, “cordon bleu” is a term “denoting a dish consisting of an escalope of veal or chicken rolled, filled with cheese and ham, and then fried in breadcrumbs.” This recipe does not use breadcrumbs, so perhaps it is not actually chicken cordon bleu after all. :)
I also discovered during my search that this same recipe is used across the Internet, with minor variations in the meat and cheese amounts. The wording is, however, identical to that on the original clipping from 1980. From this, I speculate that perhaps some unknown chef developed this recipe, wanted to distinguish it from the many versions of chicken cordon bleu already published, and chose to call it chicken a la suisse. Well, it’s a working hypothesis.
This is, by far, the best chicken cordon bleu (a la suisse) that I have ever eaten. It is tender, flavorful, and the sauce is absolutely to die for. While I have made some minor edits for clarity and ease (the original recipe does not provide enough flour mixture to coat 6 chicken breasts), I wouldn’t change a thing about the way that this recipe cooks. If love has a taste, this is it.
- 6 boneless skinless chicken breasts
- 12 slices Swiss cheese
- 12 slices ham
- 1/2 cup white flour
- 2 teaspoons paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 1 cup heavy cream
Using a meat tenderizer, pound the chicken breasts flat.
Onto each chicken breast, layer 2 slices of the Swiss cheese…
…and 2 slices of the ham.
Fold the chicken breasts so that the chicken covers the cheese and ham, and fasten the edges securely with toothpicks.
In a small bowl, mix the flour and paprika.
Coat each chicken breast thoroughly with the flour mixture.
In a large skillet, melt the butter. Make sure that it is a large skillet, because 6 chicken breasts have to fit in there.
Add the chicken breasts to the skillet, and cook, turning, until all sides are golden brown.
Turn the chicken breasts so that they are seam side up in the skillet, and add the wine and bouillon cube.
Cover and simmer for 30 minutes, or until the chicken is tender.
Remove the chicken from the skillet, and remove the toothpicks from the chicken.
In a small bowl, whisk together the cornstarch and the heavy cream until smooth.
Whisk the cream mixture into the remaining liquid in the skillet.
Cook, stirring, until the sauce becomes thickened.
Serve each chicken breast with a generous amount of sauce.
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