Chicken Cordon Bleu

• 4 boneless chicken breasts
• 4 thin slices boiled ham
• 4 slices Swiss cheese
• 4 Tbsp. flour
• 3 Tbsp. butter
• 1/4 lb. fresh mushrooms, sliced
• 1 medium onion, chopped
• 3/4 c. water
• 1 tsp. instant chicken bouillon
• 1 Tbsp. fresh parsley
• 1 tsp. chopped chives
• 1/4 c. heavy cream

1. Flatten chicken breasts; sprinkle with salt and pepper.
2. Add ham and a slice of cheese to breast and fold over.
3. Secure with long toothpicks.
4. Coat with flour.
5. In a large skillet, add 2 tablespoons butter.
6. Cook about 4 minutes on each side.
7. Melt remaining butter in skillet.
8. Add mushrooms and onion; saute.
9. Add water, chicken bouillon, parsley, and chives.
10. Bring to a boil. Return chicken to sauce.
11. Lower heat and simmer for 30 minutes. Bring sauce to boil again and stir in heavy cream.
12. Cook on low heat until sauce thickens slightly.
13. Pour sauce over chicken to serve.
14. Serves 4.

chicken breasts, thin, swiss cheese, flour, butter, fresh mushrooms, onion, water, instant chicken, fresh parsley, chives, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=299361 (may not work)