Kirk Douglas Chicken A La Suisse
Created by dienia b on May 24, 2024
- Servings: 6
- Prep Time: 30m
- Cook Time: 60m
- Recipe #42866
Ingredients
- 2 pounds chicken breasts, skinned, boned (6 whole )
- 8 ounces Swiss cheese, sliced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon
- 1 tablespoon cornstarch
- 8 ounces heavy cream (1 cup)
How to Make
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Step 1: Spread chicken breasts flat.
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Step 2: Fold cheese slices to fit on breasts. Fold breasts over filling and fasten edges with toothpicks.
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Step 3: On waxed paper mix flour and paprika seasoning to taste.
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Step 4: Use to coat chicken.
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Step 5: In 12 inch skillet over medium heat, in hot butter, cook chicken until browned.
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Step 6: Add wine and chicken bouillon.
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Step 7: Reduce heat to low.
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Step 8: Cover and simmer 30 minutes or until chicken is fork-tender.
How to Make
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Step 9: Place chicken on warm platter.
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Step 10: Remove toothpicks.
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Step 11: In a cup, blend cornstarch and heavy cream until smooth and stir into hot liquid in skillet and cook, stirring constantly until mixture is thickened.
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Step 12: Serve over chicken.