6 ea Chicken breasts 6 ea Swiss cheese slices
6 ea Ham slices 3 tb Flour
1 ts Paprika 6 tb Butter
1/2 c Dry white wine 1 ts Chicken bouillon
1 tb Corn starch 1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham slice
on each breast within 1/2 in. of edge. Fold edges of chicken over filling
and secure with tooth picks. Mix flour and paprika and coat chicken. Heat
butter in skillet and cook chicken until browned on all sides. Add wine and
bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth
picks and transfer breasts to warm platter. Blend cornstarch with cream and
whisk slowly into skillet. Cook, stirring until thickened and pour over
chicken.
