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My review
Skillet Chicken Cordon Bleu
Ruth A. Burbage
"A very fast recipe that has the taste of the "real" thing, without all the work!"
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Ingredients
servings 314Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.
- In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.
- Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.
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Reviews
Read all reviews 96119 Ratings
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Most helpful positive review
1/25/2005
Quick and delicious! I made this for my husband and 3 kids and it was great. Here's my review and changes I made... I would echo the other reviews in reccommending the use of low sodium sou...
Most helpful critical review
7/15/2009
Easy to make, but kind of plain. Good, but I don't think I'll make it again.
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1/25/2005
Quick and delicious! I made this for my husband and 3 kids and it was great. Here's my review and changes I made... I would echo the other reviews in reccommending the use of low sodium sou...
9/10/2006
This recipe is fabulous! Very tasty. I somehow missed the part where it says to CUBE the chicken so I used full chicken breasts. They were very moist and good. Thumbs up.
10/17/2005
Great recipe! So simple and easy...I used frozen chicken tenders and ham I bought that was already diced. I didn't have any white wine, so I substituted milk. The whole family loved it and we w...
5/17/2010
I think I have found the missing ingredient that could be key to this recipe! I added a few squirts of dijon mustard to the sauce. I think this makes a huge difference in flavor, transforming it...
6/23/2009
I used EVOO to brown the chicken in and added in a sliced onion and a little minced garlic. I also used the Healthy Choice soup. Quick and simple for a sick mom that's just keeping it together u...
11/11/2005
Overall this was good. I changed it a little bit because I had 4 chicken breasts that were already cooked- so I skipped the first chicken step. I made the sauce as shown, adding a tad of butter ...
11/29/2001
Very tasty and easy. Just needs more sauce if you're serving over noodles or rice. Not enough to coat plateful of egg noodles. Otherwise - simple, filling, and delicious.
8/31/2010
I really enjoyed this recipe. I don't like wine so I substituted milk. It's so simple and quick to prepare.