Chicken Cordon Blue

6 chicken breast
6 slices of ham
6 slices of Swiss
3 Tbs flour
1 tsp paprika
6 Tbs butter
½ cup white cooking wine (or chicken broth)
1 tsp chicken bouillon
1 Tbs cornstarch
1 cup heavy whipping cream

Pound chicken breast if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edge. Fold the edges of the chicken over the filling, and secure with a toothpick. Mix flour and paprika in a small bowl and coat the chicken pieces.

Heat butter in a large skillet over med-high heat and cook the chicken until brown. Add the wine (or broth) and bouillon. Reduce heat to low, cover, and simmer for 30 minutes.
Remove chicken to a warmed plate, cover to keep warm. Blend the cornstarch with the cream in small bowl, whisk slowly into the skillet. Cook until thickened and pour over chicken.