Chicken A La Suisse
- 6 boneless, skinless chicken breasts
- 12 slices swiss cheese
- 12 slices ham
- 1/2 cup white flour
- 2 teaspoons paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 1 cup heavy cream
- Using a meat tenderizer, pound the chicken breasts flat.
- Onto each chicken breast, layer 2 slices of the Swiss cheese and 2 slices of the ham.
- Fold the chicken breasts so that the chicken covers the cheese and ham, and fasten the edges securely with toothpicks.
- In a small bowl, mix the flour and paprika.
- Coat each chicken breast thoroughly with the flour mixture.
- In a large skillet, melt the butter. Make sure that it is a large skillet, because 6 chicken breasts have to fit in there.
- Add the chicken breasts to the skillet, and cook, turning, until all sides are golden brown.
- Turn the chicken breasts so that they are seam side up in the skillet, and add the wine and bouillon cube.
- Cover and simmer for 30 minutes, or until the chicken is tender.
- Remove the chicken from the skillet, and remove the toothpicks from the chicken.
- In a small bowl, whisk together the cornstarch and the heavy cream until smooth.
- Whisk the cream mixture into the remaining liquid in the skillet.
- Cook, stirring, until the sauce becomes thickened.
- Serve each chicken breast with a generous amount of sauce.
chicken breasts, swiss cheese, ham, white flour, paprika, butter, white wine, chicken, cornstarch, heavy cream
Taken from www.yummly.com/recipe/Chicken-A-La-Suisse-1651805 (may not work)