Ingredients
- 6 chicken breasts (whole)
- 1 chicken-flavor bouillon cube
- 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
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
