I made this last night and all I can say is wow! I have never made chicken cordon bleu before and this was so easy. The photos made the sauce look a little thicker than I prefer and also didn’t have heavy cream so I used milk which worked just fine for the consistency I was looking for. Thanks for sharing this recipe!
This may be random … but … paprika? I see it all the time listed as “added for color.” I ~think~ it is made from bell? peppers but I’m not sure. Why is paprika in almost everything. For real, go read labels in the store one day, you know, when you have time. It is in everything. So, why is that?