Ingredients
- 6 chicken breasts (whole)
- 1 chicken-flavor bouillon cube
- 1 cup whipping cream
- 8 oz ham (sliced cooked)
- 8 oz swiss cheese
- 1/2 cup dry wine (white)
- 6 teaspoon butter
- 3 teaspoon all purpose flour
- 1 teaspoon chicken-flavor stock base
- 1 teaspoon cornstarch
- 1 teaspoon paprika
Spread chicken breasts flat: fold cheese and ham slices to fit ontop: fold breasts over filling and fasten edges with toothpicks.
On waxed paper, mix flour and paprika: use mixture to coat chickenpieces.
In 12-inch 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 oruntil fork tender; remove the toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stirinto skillet. Cook, stirring constantly, until thickened; serveover chicken
