I’m not real sure what possessed me to try this recipe, other than hubby and I had purchased too much deli meat and cheese and I was feeling adventurous. It had been a while since I tried something creative like this, so I thought I’d give it a go.
Warning: It didn’t look nearly as elegant as it should have.
First, pound some chicken breasts out and put a slice of ham and a slice of cheese. I used Monterey jack instead of Swiss because that’s what I had. Roll it up, ideally not letting the insides peek out, and secure with toothpicks.
MUCH HARDER THAN IT SOUNDS. Mine looked ridiculous with all those brightly-colored party toothpicks sticking out in all directions.
Mix flour and paprika in a bowl, and then dip each piece of chicken in the mixture. Everything wanted to come unpinned, and the toothpicks made it hard to coat the chicken. But I managed, I guess.
Fry the chicken in butter. Very healthy.
After it’s browned on all sides, add some dry white wine and chicken bouillon granules. Cover and let it simmer on low for about a half hour. Forgot a picture, sorry.
In the meantime, whisk together heavy cream and cornstarch.
When the chicken is cooked thoroughly, take it out of the pan. Put it on a plate and set it in a warm oven.
Gradually pour the cream sauce into the wine sauce in the pan, mixing continually until it thickens up. Then just serve the chicken and pour the wine cream sauce over it.
Not bad, not bad! It was a little labor intensive for what it is, but it’s also a nice fancy twist on simple chicken breast. Hubby didn’t have any because he’d eaten at Taco Bell on the way home, but he ate a good portion the next day and I think he liked it. I know I did. It was very flavorful and filling, and the cream sauce kept leftovers from being dry.
Recipe in the Tastebook soonish.