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CHICKEN CORDON BLEU WITH GOLDEN CREAM
SAUCE
 
3 whole boneless chicken breasts (about 2 1/2 lb.) halved & lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 tbsp. butter
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 env. onion soup mix
2 c. (1 pt.) light cream or half & half
1/4 c. water
Hot cooked noodles

Top each chicken breast half with slice of cheese and ham; roll up and secure with wooden toothpicks.

In large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and pepper, then golden onion recipe soup mix blended with cream and water. Bring just to the boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles. Makes about 6 servings.

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