CHICKEN CORDON BLEU

Submitted by:Behr Kleine, from www.allrecipes.com

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of it's own blue ribbon. Two blue ribbon tastes in wedded bliss - Chicken Cordon Bleu II!

Makes 6 servings, yields 6 servings.

Ingredients:
6 skinless, boneless chicken breasts
6 slices ham
1 teaspoon paprika
1/2 cup dry white wine
1 tablespoon cornstarch
6 slices Swiss cheese
3 tablespoons all-purpose flour
1/4 cup and 2 tablespoons butter
1 teaspoon chicken bouillon powder
1 cup heavy whipping cream

Directions:
1. Pound chicken breasts if they are too thick. 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 and secure with toothpicks. Mix the flour and paprika and coat the chicken pieces.
2. Heat the butter or margarine in a skillet and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes.
3. Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve.