Ingredients
Original recipe
makes 6 servings
1. 6 skinless,
boneless chicken breast halves
2. 6 slices Swiss cheese
3. 6
slices ham
4. 3
tablespoons all-purpose flour
5. 1
teaspoon paprika
6. 6
tablespoons butter
7. 1/2 cup dry white wine
8. 1
teaspoon chicken bouillon granules
9. 1
tablespoon cornstarch
10. 1 cup heavy whipping
cream
Directions
1. Lb poultry boobies if they are too dense. Place a dairy
products and ham piece on each breast within 1/2 inches of the edges. Times the
edges of the poultry over the stuffing, and secure with toothpicks. Mix the
flour and paprika in a normal size dish, and cover the poultry pieces.
2. Heat the butter in a large container over medium-high
heated, and prepare the poultry until browned on every side. Add the wine and
bouillon. Reduce heated to low, cover, and cook for 30 minutes, until poultry
is no longer white and mindset run clear.
3. Remove the toothpicks, and exchange the boobies to a
heated plate. Combine the corn starch with the cream in a normal size dish, and
stir gradually into the container. 4. Cook, mixing until thickened, and add
over the poultry. Provide heated.
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