Thursday, February 18, 2010

QUICK AND EASY CHICKEN CORDON BLEU READY IN 30 MINUTES

1 tbsp butter
4 skinless, boneless chicken breast halves
1 can (10 3/4-oz) Condensed Cream of Chicken Soup, undiluted
2 tbsp water
2 tbsp dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles, tossed with butter

In a medium skillet, over medium-high heat, melt the butter. Add the chicken and cook for 10 minutes or until browned; set aside. To the skillet, add the soup, water, wine, Swiss cheese and chopped ham. Heat the mixture to boiling, stirring often. Return the chicken to the pan; reduce heat to low. Cover the pan and cook for 5 more minutes or until the chicken is no longer pink and its juices run clear, stirring occasionally.

Serve over the hot buttered noodles. Sprinkle with chopped fresh parsley, if desired.

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