Ingredients

• FILLED CHICKEN BREASTS
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter

• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• CREAM SAUCE
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Cooking guidelines

Pound out the chicken breasts with a meat mallet to tenderize them and make them thinner. Lay a slice of cheese and ham on each breast. Make sure you leave about 1/2 inch of free space at the edges. Fold the edges of the chicken breasts over the filling and close off the sides firmly with wooden toothpicks.

In a small bowl, mix together the flour and paprika. Roll the filled chicken breasts in the flour mixture, making sure to coat them evenly.

Heat the butter in a large skillet over medium-high heat, place your flour-coated chicken breasts on the melted butter and let them fry on all sides until they turn a beautiful golden brown color. At this point, add the wine and bouillon. Reduce the heat to low, cover the skillet with a lid and let everything simmer for about 30 minutes. You will know that your chicken breasts are fully cooked through if no longer pink on the inside and juices run clear when pierced.

Take the chicken breasts out of the skillet, carefully remove the toothpicks, trying not to tear the meat. Transfer the chicken to a warm platter and set aside for a moment while your make your sauce.

In a small bowl, mix together the heavy whipping cream and cornstarch, making sure there are no lumps in the mixture. Pour the whipping cream mixture slowly into the skillet and whisk continually while the sauce thickens. Pour it over the filled chicken breasts and serve immediately.