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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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