6 skinless, boneless chicken breast halves
6 slices each Swiss cheese, ham
3 tbsp. all-purpose flour
1 tsp. paprika
6 tbsp. butter or margarine
1/2 cup dry white wine
1 tsp. chicken bouillon granules
1 tbsp. cornstarch
1 cup heavy whipping cream
Pound chicken breasts if too thick. Place a cheese and ham slice on each breast within 1/2" of edges. Fold edges of chicken over filling, secure with toothpicks. Mix flour and paprika in a small bowl, and coat chicken pieces. Heat butter in a large skillet over medium-high heat, and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover, simmer 30 minutes, until chicken is no longer pink and juices run clear. Remove toothpicks, transfer breasts to a warm platter. Blend cornstarch with the cream in a small bowl, whisk slowly into skillet. Cook, stirring until thickened, and pour over chicken. Serve warm. Makes 6 servings.
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