Chicken Cordon Bleu

    6 skinless, boneless chicken breast halves
    6 slices Swiss cheese
    6 slices ham
    3 tablespoons all-purpose flour
    1 teaspoon paprika
    6 tablespoons butter
    1/2 cup dry white wine
    1 teaspoon chicken bouillon granules
    1 tablespoon cornstarch
    1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham
slice on each breast within 1/2 inch of the edges. Fold the edges of
the chicken over the filling, and secure with toothpicks. Mix the
flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook
the chicken until browned on all sides. Add the wine and bouillon.
Reduce heat to low, cover, and simmer for 30 minutes, until chicken
is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter.
Blend the cornstarch with the cream in a small bowl, and whisk slowly
into the skillet. Cook, stirring until thickened, and pour over the
chicken. Serve warm.