CHICKEN THIGHS CORDON BLEU
1 1/2 lb. chicken thighs, skinned and boned pound thin 1/4″
1 tbsp. each oil and butter
4 oz. fully cooked ham, sliced thin
2 oz. Swiss cheese, sliced thin
1 can cream of mushroom soup
1 tomato sliced thin
Hot cooked chicken flavored noodles or rice
In large skillet over medium heat saute chicken in oil and butter, turning once, about 5 minutes or until opaque. Remove from skillet. Top each thigh with a slice of ham, top with a slice of tomato then cheese cut to fit; set aside.
Stir soup into pan drippings until smooth. Return chicken to skillet, cheese-side up. Cover; simmer 20 minutes or until meat is fork tender (cheese melts down into sauce). Serve with noodles, spooning sauce over all.
Tonight I’m serving with rice made with chicken broth vice water, green bean wrapped in bacon, garden salad and fresh fruit compote.