Cindy's Chicken Codon Bleu

By GNSnavely

Ingredients

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

Preparation

Step 1

Pound chicken breasts between two pieces of parchment paper or waxed paper.
Place a slice of cheese and a slice of ham leaving 1/2 inch around the edges free.
Fold the edges of the chicken over the filling and secure with a toothpick.
Mix the flour and paprika together and coat chicken pieces.
Melt the butter in a large skillet over medium-high heat.
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 in to the mixture in the skillet.
Cook, stirring until thickened and pout over the chicken.