6 med. chicken breasts
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. heavy or whipping cream

1. Spread chicken breasts flat, fold cheese and ham to fit on top. Fold over filling and secure with toothpicks.

2. In a bag mix flour and paprika. Use mixture to coat chicken pieces.

3. In hot butter over medium heat, brown chicken on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks and place chicken on serving platter.

4. In a cup blend cornstarch and cream until smooth and stir into skillet. Cook until thick and serve over chicken.