Chicken Cordon Bleu Fondue

• 8 boneless skinless chicken cutlets (about 1 1/2 pounds)
• 12 slices swiss cheese, 4 slices torn into pieces (about 1/2 pound total)
• 4 slices from a package deli ham
• 12 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• salt & freshly ground black pepper
• 4 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 3 tablespoons dry vermouth (optional) or 3 tablespoons white wine (optional)
• 1 cup heavy cream or 1 cup whole milk

1. On a work surface, make sandwiches using 2 of the chicken breast cutlets for each: layer 1 of the cutlets, a slice of Swiss cheese and a slice of ham, then another slice of cheese and a slice of chicken.
2. Fasten the sandwiches in the center with a toothpick.
3. On a plate, mix the 1/2 cup of flour with the paprika and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
4. Dredge a sandwich in the flour to coat lightly on both sides, shaking off any excess.
5. Repeat with the remaining sandwiches.
6. In a 12-inch skillet, melt 2 tablespoons of the butter in the olive oil and cook the sandwiches over medium-high heat until cooked through and golden, turning once, about 3 minutes per side.
7. Meanwhile, in a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat.
8. Whisk in the remaining 2 tablespoons of flour until smooth.
9. Whisk in the vermouth and cook for 1 minute (optional).
10. Slowly whisk in the heavy cream and cook, stirring continuously, until the sauce comes to a soft boil and thickens, about 5 minutes.
11. Stir in the torn up Swiss cheese and cook over low heat, stirring continuously, until the cheese is melted, 2 to 3 minutes.
12. Season the sauce with salt and pepper and serve the fondue-style sauce in small bowls alongside the chicken.

chicken cutlets, swiss cheese, deli ham, flour, flour, paprika, salt, unsalted butter, extra virgin olive oil, white wine, heavy cream

Taken from www.food.com/recipe/chicken-cordon-bleu-fondue-330342 (may not work)