Follow these steps for perfect results
chicken breasts
Swiss cheese
sliced
ham
sliced
flour
paprika
butter
dry white wine
chicken bouillon
cornstarch
heavy cream
Prepare the chicken breasts by slicing a pocket into each one.
Place slices of Swiss cheese and ham inside each chicken breast.
Secure the stuffed chicken breasts with toothpicks.
In a shallow dish, mix flour and paprika.
Coat the chicken breasts evenly with the flour mixture.
Melt butter in a skillet over medium heat.
Cook the chicken breasts in the melted butter until browned on all sides.
Add dry white wine and chicken bouillon to the skillet.
Cover the skillet, reduce heat to low, and simmer for 30 minutes or until the chicken is cooked through and tender.
Remove the toothpicks from the chicken breasts.
In a small bowl, blend heavy cream and cornstarch to create a slurry.
Remove the cooked chicken breasts from the skillet and set aside.
Pour the cream mixture into the skillet with the remaining sauce.
Stir continuously until the sauce thickens to the desired consistency.
Serve the thickened cream sauce over the cooked chicken breasts.
Expert advice for the best results
Pound the chicken breasts to an even thickness for faster and more even cooking.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
For a richer sauce, add a splash of sherry or Madeira wine.
Sprinkle fresh parsley on top before serving for added flavor and visual appeal.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated for up to 24 hours before cooking.
Place the chicken breast on a plate and generously spoon the sauce over it. Garnish with fresh parsley or chives.
Serve with roasted vegetables (asparagus, broccoli, green beans).
Pair with a side of mashed potatoes or rice.
Accompany with a fresh green salad.
Enhances the flavors of the sauce and chicken.
Discover the story behind this recipe
A classic dish often associated with elegant dining and special occasions.
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