Much easier but with the same taste!


  • 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.

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Submitted 6/13/05.
Source: My cookbook
Submitted By: Ruth Burbage
Skillet Cordon Bleu