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Chicken Cordon Bleu II
January 14, 2004

Not to beat a dead horse, but this dish was fantastic. 4 kids ranging in age from 13 to 7, my wife and I ate the whole thing. I decided to prepare the chicken with an egg wash and bread crumb mixture added the paprika to the bread crumbs and a pinch of garlic powder. Pan fried in 3 tbs. of butter on all sides and stuck the pan in a 350 degree oven for 20 mins. Prepared the wine, butter and bullion in a saucepan. Mixed the cornstarch and heavy cream in a separate bowl and added to the wine mixture, stirred with a wisk until it came to a boil and thickened. Sliced the cooked chicken into 1 inch rounds and topped with sauce and fresh parsley. Served with steamed veggies and noodles and a side salad. This will be on the table the next time my in-laws and other dignitaries come to town. Bob

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