Chicken Cordon Bleu

This recipe is all about the sauce! Yum!

3 skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
1 1/2 Tbs. all purpose flour
1/2 tsp paprika
3 Tbs. butter
1/4 C. dry white wine (can substitute chicken broth)
1/2 tsp. chicken bouillon granules
1 1/2 tsp. cornstarch
1/2 C. heavy whipping cream



Pound chicken breast to flatten. Place a cheese and ham slice in the middles of each chicken breast leaving about 1/2" of chicken for the edges. fold the chicken over filling and secure with toothpicks. Mix the flour and paprika and coat the chicken. Heat the butter in a large skillet over medium high heat and cook until chicken is browned on all sides. Add 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 chicken to war platter. Blend the cornstarch and cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over chicken. Serve warm.