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Chicken Cordon Bleu II
Reviews:
February 16, 2003

This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fat a little by using half butter and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. Third, if you want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. No big deal. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last).

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