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Chicken Cordon Bleu II

Reviewed: Jan. 24, 2013
I enjoyed this dish very much. I only made a couple minor changes. Instead of cream I used fat free milk with about 1.5 tbsp of flour mixed in for the sauce. When the sauce thickened I added 2 generous tbsp of sour cream to the sauce and turned off the heat and served it right after. My family was very pleased
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