Wednesday, May 19, 2010

Chicken Cordon Bleu with Mushroom Sauce over Green Pasta

Heat Skillet over Med heat with 2 TB oil
6 boneless chicken breast halves
6 slices ham
6 slices swiss cheese
Pound breasts to about 1/2 inch place 1 slice of ham and 1 slice of cheese on each breast and roll up securing with butchers string or tooth picks. Heat skillet to medium high. Season breasts with salt, pepper and garlic powder to taste. Place seam side down skillet and brown on all sides. Cover pan and reduce heat to medium, cook thoroughly turning GENTLY to cover all sides.

While the chicken is cooking make sauce.
1 can condensed cream of mushroom soup (or this recipe, for more homemade)
1 cup sour cream
1/2 cup milk
salt and pepper to taste
whisk all together and simmer over medium low heat. stir often to prevent scorching

1 Batch Green Pasta, boiled and drained

Top noodles with chicken and put on a scoop of the mushroom sauce and DONE!

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