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Skillet Chicken Cordon Bleu

Reviewed: May 23, 2010
The base of this recipe is pretty good. I used two chicken breasts, and sauteed them with the butter, some white onion, and minced garlic. I then used a chardonnay to deglaze and added a bit of water with the condensed soup (I used mushroom soup, because I didn't have any chicken soup). I used parmesan instead of swiss cheese, and added some fresh ground pepper. It was pretty good, but I would also add some fresh mushrooms next time. This is a good recipe to experiment with! p.s. I didn't use any ham, because I didn't have any... it might be more flavorful with ham, but probably too salty. If you use ham, I would use low sodium soup.
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