SKILLET CORDON BLEU
1 pound boneless skinless chicken breasts
salt and black pepper (to taste)
1 tablespoon butter or margarine
3/4 cup dry white wine
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced cooked ham
4 cups hot cooked egg noodles
Season chicken breasts with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; cook until browned, 10 to 12 minutes. Remove chicken to plate; keep warm.
In the same skillet, add wine, scraping up any browned bits from bottom with wooden spoon. Add soup, cheese and ham. Bring to boiling, stirring often. Return chicken to skillet; reduce heat to low. Cover and cook 5 to 7 minutes or until chicken is cooked through. Serve over noodles.
Makes 4 servings
From: Ruth Burbage, Cropwell, AL
Source: Home Sweet Home Premier Issue
1 pound boneless skinless chicken breasts
salt and black pepper (to taste)
1 tablespoon butter or margarine
3/4 cup dry white wine
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced cooked ham
4 cups hot cooked egg noodles
Season chicken breasts with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; cook until browned, 10 to 12 minutes. Remove chicken to plate; keep warm.
In the same skillet, add wine, scraping up any browned bits from bottom with wooden spoon. Add soup, cheese and ham. Bring to boiling, stirring often. Return chicken to skillet; reduce heat to low. Cover and cook 5 to 7 minutes or until chicken is cooked through. Serve over noodles.
Makes 4 servings
From: Ruth Burbage, Cropwell, AL
Source: Home Sweet Home Premier Issue
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