Ingredients
- 6 chicken breasts (whole)
- 1 chicken-flavor bouillon cube
- 240 ml whipping cream
- 220 gr ham (sliced cooked)
- 120 gr swiss cheese
- 120 ml dry wine (white)
- 28 gr butter
- 8 gr all purpose flour
- 5 ml chicken-flavor stock base
- 3 gr cornstarch
- 2 gr 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 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 oruntil fork tender; remove the toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stirinto skillet. Cook, stirring constantly, until thickened; serveover chicken
