ingrédients
6 skinless breast halves , boneless chicken
6 slices of Swiss cheese
6 slices of 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 cream
Directions
Pound chicken breasts if they are too thick . Place a cheese and ham slice on each breast within 1/2 inch of edges . Fold the edges of the chicken over the filling and secure with toothpicks. Mix the flour and paprika in a small bowl and cover the chicken pieces .
Heat the butter in a large skillet over medium -high heat and cook the chicken until browned on all sides. Add wine and broth. 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 . Mix cornstarch with the cream in a small bowl , whisk and pan slowly. Cook, stirring until thickened and pour over chicken. Serve hot .
