Chicken Cordon Bleu

• 6 medium whole chicken breasts, skinned and boned
• 1 - 8 oz. pkg. Swiss cheese slices
• 1 - 8 oz. pkg. sliced cooked ham
• 3 Tbls. all purpose flour
• 1 tsp. paprika
• 6 Tbls. butter
• 1/2 cup dry white wine
• 1 chicken flavor bouillon cube or envelope or 1 tsp. chicken flavour stock base
• 1 Tbls. cornstarch
• 1 cup whipping cream

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

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

In a 12 inch skillet over medium heat, in hot butter , cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks

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