Chicken Cordon Bleu

Here is a more sophisticated recipe that has me hooked. It's a delicious stuffed chicken recipe with a white wine sauce. My picky eater loves it! Somebody posted this recipe on a website that I frequent, and I made it that night. 

Original recipe found here.

Ingredients 

6 skinless, boneless chicken breast halves

6 slices Swiss cheese *I used mozzarella, just because I don't like swiss
6 slices ham *bacon works too! Either way, yum!
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine *I use a dry riesling from Chateau Ste Michelle, a local winery
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions
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.
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.
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.

 Enjoy!!