Ingredients at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Skillet Cordon Bleu
Click here to buy my cookbook!

Prep. Time: 0:30
Serves: 4

4 boned, skinned chicken breast halves - cubed
1 Tbls. butter OR margarine
1/4 cup dry white wine
10.75 oz. can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced, cooked ham

Dinner Doctor 101 Things to Do With Chicken 150 Quick & Easy Chicken Recipes: Delicious Everyday Dishes for Chicken, Duck and Turkey

-In a skillet, brown chicken breasts in butter for 10 minutes.
-Remove chicken from skillet and set aside.
-Deglaze the pan with the wine.
-Add soup, cheese, and ham; heat to boiling, stirring often.
-Return chicken to skillet, reduce heat to low, cover and cook for 5-7 minutes, stirring often.

Notes: Serve over cooked and buttered egg noodles.

Make It A Meal: Serve with Harvest Salad

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.