Chicken Cordon Bleu

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

How to Cook:

• Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. 
• Fold the edges of the chicken over the filling, and secure with toothpicks. 
• Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. 
• Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. 
• Cook, stirring until thickened, and pour over the chicken. Serve warm.