Chicken Cordon Bleu

Ingredients:

6 skinless, boneless chicken breast halves
7 slices Swiss cheese
5 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons olive oil
1/4 cup dry white wine
1 tsp chicken bouillon granules
1 tbs cornstarch
1 cup heavy whipping cream

Preparation: 

  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.
 Mix the flour and paprika in a bowl, and coat the chicken pieces.
Heat the oil in a large skillet and cook the chicken until browned. 
Add the wine and bouillon. Cover, and simmer for 25 minutes.
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.