Chicken Cordon Bleu with Cream Sauce

• 6 medium chicken breasts boned and skinned, halves
• 8 ounces swiss cheese sliced
• 8 ounces ham sliced
• 3 teaspoons flour, all-purpose
• 1 teaspoon paprika
• 6 teaspoons butter or margarine
• 1/2 cup white wine dry
• 1 each chicken bouillon cubes chicken flavor
• 1 teaspoon chicken bouillon cubes
• 1 teaspoon cornstarch
• 1 cup heavy whipping cream AKA heavy cream or 35% MF

1. Spread chicken breasts flat: fold cheese and ham slices to fit on top: fold breasts over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika: use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides.
4. Add wine and bouillon ( or stock ).
5. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks.
6. In cup, blend cornstarch and cream until smooth; gradually stir into skillet.
7. Cook, stirring constantly, until thickened; serve over chicken

chicken breasts, swiss cheese, ham, flour, paprika, butter, white wine, chicken flavor, chicken bouillon cubes, cornstarch, heavy whipping cream

Taken from recipeland.com/recipe/v/chicken-cordon-bleu-cream-sauce-105 (may not work)