6 Chicken breasts
6 Swiss cheese slices
6 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.
