Tsholofelo Mathebe is a young aspiring model from Rustenburg who was privileged to have visited Paris – the undisputed fashion capital of the world – a few short weeks ago. The visit to Paris was a gift from her mother in order for Tsholofelo to acquaint herself with the international fashion industry in which she is considering a career. Of course, Tsholofelo was also highly impressed by the flair and taste of French cooking and for this week’s “What’s Cooking” she treats us to the evergreen French favourite – Classic Chicken Cordon Bleu.
Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
½ cup dry white wine
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
Method:
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling and secure with toothpicks.
Mix the flour and paprika in a small bowl and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the wine and bouillon.
Reduce heat to low, cover and simmer for 30 minutes until chicken is no longer pink and juices run clear.
Remove the toothpicks and transfer the chicken breasts to a warm platter. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet.
Cook while stirring until thickened and pour over the chicken. Garnish if preferred and serve warm.
