DIRECTIONS:
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Pound chicken breasts if they are too thick.
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Place a cheese and ham slice on each breast within 1/2 inch of the edges.
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Fold the edges of the chicken over the filling and secure with toothpicks.
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Mix the flour and paprika and coat the chicken pieces.
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Heat the butter or margarine in a skillet and cook the chicken until browned
on all sides.
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Add the wine and bouillon.
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Reduce heat to low, cover and simmer for 30 minutes.
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Remove the toothpicks and transfer the breasts to a warm platter.
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Blend the cornstarch with the cream and whisk slowly into the skillet.
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Cook, stirring until thickened and pour over the chicken.
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