Chicken Cordon Bleu

INGREDIENTS:
3 Chicken Breasts
3 Slices Swiss Cheese
3 Slices Ham
3 Tablespoons all-purpose flour
1 teaspoon paprika
6 Tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 Tablespoon cornstarch
1 cup heavy whipping cream

DIRECTIONS:
1 - Pound chicken and fold in half over one slice of cheese and one slice of ham. Secure edges of chicken with toothpicks.
2 - Mix flour and paprika in small bowl and coat chicken
3 - Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sides. Add wine & bouillon.
4 - Reduce heat to medium, cover and simmer for 30 minutes or until chicken is no longer pink and juices run clear.
5 - Remove toothpicks and transfer chicken to platter. Blend cornstarch and whipping cream in small bowl and add slowly to the skillet.
6 - Stir mixture until thick and then pour over chicken.

THOUGHTS:
Fantastic and very easy!! The recipe amounts here make enough sauce for twice as much chicken, but if you like to put your sauce on your rice & veggies as well, it works out perfectly.

UPDATE:
The second time I made this, I used cooking string instead of toothpicks which holds things together much better. I also added 1/4 cup chicken stock after removing the chicken and before adding the cornstarch/cream mixture just to make a little extra sauce.