I just thought I'd share this recipe that I made last night. The sauce is scrumptious, and it's easy peasy. I pulled it off of AllRecipes, because it had hundreds of great reviews. I personally doubled the sauce (so 2/3 cup wine, 1 1/2 tsp boullion, 4 tsp cornstarch and 1 1/3 cups whipping cream) as per one of the reviews and added a bit extra wine and boullion to it as it thickened. Yum.

Prep Time:
15 Minutes
Cook Time:
45 Minutes
Ready In:
1 Hour
Servings:
Scaled to 4
Original recipe makes 6 (change)

INGREDIENTS:

* 4 skinless, boneless chicken breast halves
* 4 slices Swiss cheese
* 4 slices ham
* 2 tablespoons all-purpose flour
* 3/4 teaspoon paprika
* 1/4 cup butter
* 1/3 cup dry white wine
* 3/4 teaspoon chicken bouillon granules
* 2 teaspoons cornstarch
* 2/3 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 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 heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and 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. Serve warm.