- Servings: 6
|6||Boneless Skinless Chicken Breasts, pounded to ½" thickness|
|6 slices||Swiss Cheese|
|¼ tsp||Garlic Powder|
|½ cup||White Wine or Broth|
|1 tsp||Chicken Broth Granules|
|1 cup||Heavy Cream|
|4 cups||Hot, cooked linguini|
Place a ham and a cheese slice on each chicken breast.
Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks.
Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture.
In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides.
Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center.
Remove chicken and keep warm on a serving platter.
Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened.
Serve sauce over chicken and linguini.
I get many requests for this recipe from friends and family. I've been told that it's better than the version served in most restaurants.