Follow these steps for perfect results
chicken breasts
swiss cheese
sliced
ham
sliced
flour
paprika
butter
dry wine
chicken bouillon cube
cornstarch
heavy cream
Lay chicken breasts flat and prepare the filling.
Fold swiss cheese and ham slices to fit on top of each chicken breast.
Fold the chicken breasts over the cheese and ham filling.
Fasten the edges of the chicken breasts with toothpicks to secure the filling.
On waxed paper, mix flour and paprika.
Coat the chicken breasts with the flour and paprika mixture.
In a 12-inch skillet over medium heat, melt butter.
Cook the chicken breasts in the hot butter until brown on all sides.
Add dry wine and chicken bouillon cube to the skillet.
Reduce heat to low, cover the skillet, and simmer for 13 minutes or until the chicken is tender.
Remove the toothpicks from the chicken breasts.
In a cup, blend cornstarch and heavy cream until smooth.
Gradually stir the cornstarch and cream mixture into the skillet.
Cook, stirring constantly, until the sauce has thickened.
Serve the sauce over the chicken breasts.
Expert advice for the best results
Use a meat thermometer to ensure chicken is fully cooked.
Adjust seasoning to taste.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and cooked later.
Serve chicken breast with sauce drizzled over top. Garnish with parsley.
Serve with mashed potatoes or rice.
Serve with steamed vegetables.
Pinot Grigio
Discover the story behind this recipe
Comfort food
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