Chicken (or Veal) Cordon Bleu

Ingredients

• 3 whole chicken breasts, halved
• 3 slice cooked ham
• 3 slice Swiss cheese
• ¼ cup flour
• ¼ tsp salt
• ¼ tsp Ac'cent
• ¼ tsp pepper
• ¼ tsp paprika
• 1 egg, slightly beaten
• 2 tbsp milk
• ½ cup fine dry bread crumbs
• 3 tbsp butter
• ½ cup chicken broth
• ½ cup sauterne
• 2 tbsp parsley flakes
• 1 can 10 3/4-ounce cream of chicken soup
• ½ cup dairy sour cream

Method

1. Skin and bone the chicken breasts. Place each piece between waxed paper; pound thin, to twice the original size, with a wooden mallet or rim of a saucer. Cut the ham and cheese slices in half. Fold the chicken pieces in half with a piece of ham and cheese sandwiched between. Seal the edges of the chicken by pounding together.
2. Coat with the flour mixed with the seasonings. Dip in the egg mixed with the milk; roll in the bread crumbs. Brown in the melted butter.
3. Add the chicken broth, sauterne and parsley. Cover and simmer 1 hour or until the chicken is tender. Remove to a serving platter.
4. Blend the soup into the pan drippings; gradually stir in the sour cream. Heat, stirring, until steaming. Do not boil. Spoon the sauce over the chicken; serve with steamed rice, if desired. Yield: 6 servings.

Notes

May be made with chicken or veal. A second Cordon Bleu recipe from Vera's collection.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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