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

Flatten chicken breast, pound until flat (about 1/4 inch thick). Top with cheese and ham slices and fold cutlet jelly-roll style fasten each roll with toothpicks.

On waxed paper mix flour and paprika and roll chicken pieces to coat. In large skillet, melt butter and chicken and brown on all sides. Add wine and bouillon cube, cover and simmer on low about 30 minutes. In a cup blend cornstarch and cream until smooth, gradually stir into skillet. Cook on low until thickened.