6 chicken breasts6 thick slices of swiss cheese
6 slices of ham (I use thick lunchmeat)
3 tbsp flour
1 tsp paprika
6 tbsp butter
1/2 cup white wine
1 chicken bullion cube
1 tbsp corn starch
1 cup heavy cream
Pound chicken flat. Lay slice of ham and a slice of thick cheese on top. Roll it up and secure with toothpicks. Mix the flour and paprika in seperate container. Coat chicken in flour mixture.
In a large saucepan/skillet, melt butter. Cook chicken on med-high till the outsides are golden brown, turning. Add white wine and bullion cube. Turn heat down to low and cover for 30 minutes. Take chicken out and keep warm in foil. In seperate bowl, add cornstarch and cream. (OR SEE BELOW FOR HEIDI's RENDITION). Wisk this into the skillet mixture. Turn heat up to med-high and stir till it gets thick. Use this sauce on top of the chicken. ENJOY!
HEIDI'S RENDITION:
Instead of using heavy cream and corn starch for the sauce, substitute for 1 can cream of chicken soup
...Add can of chicken soup to the skillet with the remaining sauce. Wisk this into the skillet mixture. Turn heat up to med-high and stir till it gets thick. Use this sauce on top of the chicken.
