Skillet Cordon Bleu

Skillet Cordon Bleu

1 tbsp. butter or margarine
4 skinless, boneless breasts
1/4 c. white wine or chicken broth
1 can condensed cream of chicken soup
1/2c. shredded Swiss cheese
1/2 c. chopped ham
4 c. hot, cooked egg noodles

In 10” skillet, over medium high heat, melt butter, cook chicken 10 minutes or until browned on both sides. Remove; set aside. In same skillet, add wine to deglaze pan, then soup, cheese & ham. Heat to boiling, stirring often. Return chicken to skillet. Reduce heat to low. Cover; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles.

Serves 4.