6 chicken breasts (skinned and boned)
8 oz. Swiss cheese
8 oz. cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. heavy cream

Lay chicken flat, put ham and cheese in. Secure with toothpicks.

Mix flour and paprika and coat chicken.

In large skillet, on medium heat, melt butter and brown chicken. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes.

Blend cornstarch and cream; stir in skillet until thickened.

Note: I usually double sauce ingredients and serve over tri-colored noodles.