Chicken Cordon Bleu

I was very nervous about making this since it requires a bit of creativity but it turned out absolutely fantastic and James went back for thirds!!  LOVE, LOVE, LOVE this meal!!

Time: 1 hour
Ingredients:

• 6 boneless/skinless chicken breasts
• 6 slices Swiss cheese
• 6 slices ham
• 3 Tbs flour
• 1 tsp paprika (I used a little more...)
• 6 Tbs butter
• 1/2 C dry white wine (I used Sherry cooking wine since I didn't have white wine)
• 1 tsp chicken bouillon granules
• 1 Tbs cornstarch
• 1C heavy whipping cream

1. Pound chicken breasts if they are too thick. *This is where your creativity comes in handy* Place a cheese and ham slice on each breast and fold the edges of the chicken over the filling; secure with toothpicks.  Mix the flour and paprika in a small bowl and coat the chicken pieces.
2. 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 the heat to low, cover and simmer for 30 minutes.
3. Remove the toothpicks and transfer the breast 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.

*Mashed potatoes and mixed veggies make for good sides!!