Chicken Cordon Bleu2

Ingredients

6 chicken breasts
120 gr swiss cheese
220 gr ham
8 gr all purpose flour
2 gr paprika
28 gr butter
120 ml dry wine
1 chicken-flavor bouillon cube
5 ml chicken-flavor stock base
3 gr cornstarch

Instructions

1. Spread chicken breasts flat: fold cheese and ham slices to fit on top: fold breasts over filling and fasten edges with toothpicks.

2. On waxed paper, mix flour and paprika: use mixture to coat chicken pieces.

3. In 30 cm skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon ( or stock ). Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks.

4. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken