Chicken Cordon Bleu

  • 6 skinless, boneless chicken breasts
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoon flour
  • 1 teaspoon paprika
  • 6 tablespoon butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast. 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 cooked through 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 same skillet that chicken was cooked in. Cook, stirring until thickened, and pour over the chicken.

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