Chicken A La Suisse

This is similar to Chicken Cordon Bleu, but 
served with a buttery sherry cream sauce.
This recipe is from 1980 and written on a
cute recipe card in my very large and
overflowing recipe file box.

The chicken bundles are tender, flavorful and
the sauce is absolutely delicious.

The chicken breasts I picked up at Fresh Market
were very large, so I only used 4.

Normally I use 6 smaller breasts. 
I flatten the breasts with a rolling pin 
between plastic wrap.

Use enough Swiss cheese and

ham to cover each breast.

Roll up and secure with 2-3 toothpicks.

 Combine the flour and paprika in a
shallow bowl. A glass pie dish is perfect.

Coat the chicken completely in flour mixture.
Heat the butter in a large 12″ skillet.
This only takes about 20 minutes to prep.  
Brown the chicken bundles in hot butter
 until golden brown on all sides.

Then add the chicken bouillon and sherry.

Reduce heat to low and let simmer for 30 minutes.

 Remove chicken to a warm platter
while you  make the cream sauce.

 Whisk the cornstarch with a little of the
cream in a cup, then add the rest of the cream.

Set this up ahead while the chicken is
simmering for 30 minutes. Now is when you can
start your rice and prep your vegetable.
Add the cream mixture to the remaining
liquid in the skillet.

 Cook while whisking until the sauce
has thickened.

Serve a generous amount of sauce over
each chicken bundle.
You can make most of this ahead of time. 
I usually make up the bundles, then refrigerate
until I’m ready to fix dinner. For company

 I would stop after step 4, then continue
when needed, letting chicken come to
room temperature before beginning
again. That way there is very little mess.

You can see the cheese and ham layers. 

Chicken A La Suisse
4-6 boneless chicken breasts
8-12 slices Swiss cheese (8oz)
8-12 thin slices ham (8oz)
1/4 C flour
1 t paprika
salt & pepper
6 T butter
1/2 C dry sherry
1 t chicken bouillon 
1 T cornstarch
1 C heavy cream
1. Pound the chicken breasts flat
Season with salt and pepper. 
2. Onto each chicken breast layer 2 
slices of Swiss cheese and 2 slices 
of the ham. Fold/roll the chicken breast 
so it covers the cheese and ham. 
Secure with toothpicks. 
3. In a shallow bowl combine the flour
 and paprika. Coat each chicken bundle
 thoroughly with the flour mixture. 
4. In a large 12″ skillet, melt the butter. 
Cook the chicken breasts in hot butter
over medium heat with the seam-side
down until golden brown on all sides. 
5. With chicken seam-side up, 
add the sherry and bouillon. Cover 
and simmer on low for 30 minutes. 
6. Remove the chicken to a warm platter, 
remove the toothpicks. Whisk together
 the cream and cornstarch in a small bowl. 
7. Whisk the cream mixture into the
 remaining liquid in the skillet. Cook, 
stirring until the sauce becomes thickened. 
8. Serve each chicken
breast with a generous amount of sauce. 
serves 4-6


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