Chicken Cordon Bleu
4 skinless, boneless chicken
4 slices Swiss cheese
4 slices ham
2 tablespoons all-purpose flour
3/4 teaspoon paprika
1/4 cup butter
1/3 cup dry white wine
3/4 teaspoon chicken bouillon
2 teaspoons cornstarch
2/3 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Mashed Potatoes with Sour Cream & Cream Cheese
2-1/2 pounds potatoes, peeled and cubed
1/2 cup sour cream
1 (3 ounce) package cream
1 tablespoon and 1-1/2 teaspoons butter or margarine, divided
1/2 teaspoon salt
1/2 teaspoon onion salt
1/8 teaspoon pepper
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 1 tablespoons butter, salt, onion salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.