Chicken Cordon Bleu
Clean and slice chicken breasts – then pound.
Stuff with ham, swiss or mozzerella and secure with toothpicks.
Egg and bread.
Brown in skillet with 1 stick of butter or margarine (max 6 per pan), set pan aside.
Remove meat from pan.
In bowl mix 1 can of chicken broth, 2 Tablespoons of flour, and 1 drop gravy master.
Add mix to skillet and cook on low, stirring frequently until it begins to thiken.
Return to pan.
Cook ten minutes (mushrooms optional).
Stuff with ham, swiss or mozzerella and secure with toothpicks.
Egg and bread.
Brown in skillet with 1 stick of butter or margarine (max 6 per pan), set pan aside.
Remove meat from pan.
In bowl mix 1 can of chicken broth, 2 Tablespoons of flour, and 1 drop gravy master.
Add mix to skillet and cook on low, stirring frequently until it begins to thiken.
Return to pan.
Cook ten minutes (mushrooms optional).