This is one of those recipes that I don’t make very often. It takes a long time to make and prepare. But it is well worth the work once in a while. It is my husbands favorite meal! Whenever I do make it he sings my praises and there are not many leftovers.
Prep time: 30 minutes Cook time: 30 minutes
- 2-3 boneless skinless chicken breasts
- 1 cup flour
- 4 slices deli ham
- 4 slices swiss cheese
- olive oil and butter for the skillet - a few tbsp of each
- 1/2 cup white cooking wine
- 1/2 cup chicken stock
- 2 tbsp flour dissolved in 4 tbsp milk
Butterfly chicken so that each chicken breast gives you two thin pieces. Pound out chicken until very thin. Lay one piece of ham and one piece of swiss cheese on the chicken.
Roll the chicken so that the ham and swiss are on the inside. Roll in flour until lightly dusted. Secure with toothpicks if necessary. I do not add salt because the ham is salty already as well as the chicken stock and cooking wine. So if you choose to add salt just add a small amount and be careful not to over salt.
Heat a saute pan with the butter and olive oil. While you are heating the saute pan, preheat the oven to 375°. When the chicken is done you can put it in the oven to stay hot while making the sauce. Once the pan is hot place the rolled chicken in the pan with the seam side down.
Rotate the chicken on all sides until they are nicely browned. When the chicken is cooked through and browned place on a pan in the oven.
How to make the sauce:
Pour the wine into the pan and let it simmer for a minute. Scrape the bottom of the pan with a wire wisk to loosen any cooked on bits. That is where all the flavor is so you want all those bits from the bottom. Add the chicken stock and allow to reduce by half.
Mix the milk and flour together in a separate bowl until smooth. Wisk into the pan and turn off the heat. Wisk until thickened and smooth.
Serve chicken with rice and the sauce spooned over the top of it. Enjoy!!