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

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

2. On wax paper mix flour and paprika. Use mixture to coat chicken.

3. In 12 inch skillet over medium heat in hot butter cook chicken until browned on all sides. Add wine and bouillon. Reduce heat and simmer 30 minutes on low. Remove chicken.

4. In cup, blend cornstarch and cream until smooth. Gradually stir into skillet and cook until thickened. Serve over chicken.

When I was living at home I made this a few times from Mom on Mothers Day. It was always a big hit.