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Chicken Cordon Bleu II

Reviewed: Aug. 4, 2009
Very good! The sauce is incredible. I did find that my butter looked burned and gross and browning the chicken. I started over with fresh butter in a fresh skillet before adding the wine and bouillon. I also felt that the flour mixture was not enough to coat 6 breasts. I made 2 breasts with the flour/paprika... They turned out okay. I dipped the other 4 breasts in an egg wash and then into a flour/paprika/breadcrumb mixture... They turned out deliciously and looked much better than the breasts without the egg wash and breadcrumbs. I finished off in the oven on 350degrees for 15-20 minutes. Yum!
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