Lay chicken breasts flat.

Fold cheese and ham slices to fit on top of each chicken breast.

Place the folded cheese and ham onto the flattened chicken breasts.

Fold the chicken breasts over the filling.

Secure the edges of the chicken with toothpicks.

On waxed paper, mix flour and paprika.

Coat each chicken piece with the flour and paprika mixture.

Melt butter or margarine in a large skillet over medium heat.

Add the coated chicken pieces to the skillet and cook until golden brown and cooked through.

Remove chicken from skillet and set aside.

In the same skillet, add white wine and chicken bouillon cube or stock base.

Bring to a simmer, scraping up any browned bits from the bottom of the pan.

In a small bowl, mix cornstarch with a little bit of cold water to form a slurry.

Add the cornstarch slurry to the simmering sauce and stir until thickened.

Stir in heavy cream and heat through.

Serve the sauce over the chicken cordon bleu.