Chicken Cordon Bleu

Yields: 3 servings

Ingredients: 

3 skinless boneless chicken breasts
3 swiss cheese slices
3 ham slices
1-1/2 tbs. all purpose flour
1/2 tsp. paprika
3 tbs. butter
1/4 c. apple cider vinegar or dry white wine ( I use white wine )
1/2 tsp chicken bouillon
1/2 tsp cornstarch
1/2 c. heavy whipping cream

Directions: 

1. Pound chicken breasts if they are too thick. Place a cheese & ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filing & secure with toothpicks. Mix the flour and paprika in a small bowl and coat the chicken pieces.
2. Heat butter in a large skillet over medium-high heat & cook the chicken until browned on all sides. Ad the wine & bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear
3. Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skilling. Cook, stirring it until thickened & pour over the chicken just before serving.