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Chicken Cordon Bleu II
November 18, 2006

This chicken is awesome. I exspecially like the white wine sauce. I've tried it with many different wines, and i liked it best with Sauvignon Blanc. Serving it over rice and asparagus makes for a deliciously unified and well-rounded meal. I just tripled the wine and boullion after i took the chicken out and let it cook off a little, then added triple the whipping cream and triple the cornstarch, plus a little paprika for color. Some people point out that the swiss melts out of the chicken, which can be solved by wrapping the swiss in a few thinnly-sliced pieces of ham. This is one of my favorite meals, and it's amazingly easy!

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