Skillet Cordon Bleu Recipe

1 tbsp. butter or margarine
4 skinless, boneless breasts
< c. white wine
1 can condensed cream of chicken soup
= c. shredded Swiss cheese
= 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. If you like you can cut the chicken breast across the grain into about 1 wide strips. This allows it to cook even faster.