Cordon Bleu
Serves: 6

3 whole chicken breasts, boned
3 slices boned ham
3 slices Swiss cheese
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 egg
2 Tablespoons milk
1/2 cup bread crumbs
3 Tablespoons butter
1/2 cup chicken broth
1/2 cup sauterne or vermouth
2 Tablespoons dry parsley
1 can cream of chicken soup
1/2 cup sour cream

Split and pound chicken two times original size. Fold in half with ham and cheese sandwiched. Seal by pounding edges. Mix flour, salt, pepper, and paprika. Coat each breast. Dip in egg beaten with milk. Roll in bread crumbs. Brown slowly in butter. Add broth and sauterne. Sprinkle with parsley. Cover and simmer one hour. Remove and keep warm. Blend undiluted soup into pan drippings. Gradually stir in sour cream, heating roughly.