6 chicken breasts
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream
1 Pound chicken breasts if they’re too thick.
2 Place a cheese and ham slice on each breast within 1/2 inches of edge.
3 Fold edges of chicken over filling and secure with tooth picks.
4 Mix flour and paprika and coat chicken.
5 Heat butter in skillet and cook chicken until browned on all sides.
6 Add wine and bouillon.
7 Reduce heat to low, cover and simmer 30 minutes.
8 Remove tooth picks and transfer breasts to warm platter.
9 Blend cornstarch with cream and whisk slowly into skillet.
10 Cook, stirring until thickened and pour over chicken.