Lay chicken breasts flat.

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

Fold each chicken breast over the filling.

Fasten the edges of each chicken breast with toothpicks.

In a shallow dish, combine flour and paprika.

Dredge each stuffed chicken breast in the flour mixture, ensuring it is fully coated.

Melt butter in a large skillet over medium heat.

Place the dredged chicken breasts in the skillet and cook for about 6-8 minutes per side, or until golden brown and cooked through.

Remove chicken from skillet and set aside.

In the same skillet, deglaze with white wine, scraping up any browned bits from the bottom.

Dissolve chicken bouillon cube in wine.

In a small bowl, whisk together cornstarch and a little cold water to form a slurry.

Add the cornstarch slurry to the skillet and stir until the sauce thickens.

Stir in heavy cream and simmer for a few minutes until heated through.

Pour the sauce over the chicken breasts and serve immediately.