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How to make it

  • Pound chicken breasts if they are too thick.
  • Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  • Fold the edges of the chicken over the filling, and secure with toothpicks.
  • Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter in a large skillet over medium-high heat, and 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 into the skillet.
  • Cook, stirring until thickened, and pour over the chicken.
  • Serve warm.

People Who Like This Dish 3
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    " It was excellent "
    cheryilyn ate it and said...
    sounds great
    Was this review helpful? Yes Flag

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