CHICKEN A LA SUISSE 
6 med. whole chicken breasts, skinned & boned
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 or env.
1 tbsp. cornstarch
1 c. heavy cream

Spread chicken breasts flat; fold cheese and ham slices to fit on breasts; fold breasts over filling and fasten edges with toothpicks. On waxed paper mix flour and paprika; use to coat chicken.

In 12 inch skillet over medium heat, in hot butter cook chicken until browned. Add wine and chicken bouillon cube. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender. Place chicken on warm platter; remove toothpicks.

In cup blend cornstarch and heavy cream until smooth and stir into hot liquid in skillet and cook, stirring constantly until mixture is thickened. Serve over chicken.

 

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