Directions
- General Preparation
- Mix flour and paprika together in a shallow bowl.
- Prepare Chicken
- Pound chicken breasts to a thickness of 1/4 inch.
- Place one slice Swiss and one slice ham onto each breast, leaving the outer 1/2 inch uncovered.
- Roll chicken over filling, dip in flour mixture to coat on all sides, and secure with toothpicks.
- Cook Chicken
- Melt butter in a large skillet over medium-high heat.
- Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes.
- Add wine and bouillon.
- Reduce the heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes.
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Make Gravy
- Transfer chicken to a warm platter and remove the toothpicks.
- Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with remaining wine mixture.
- Cook, stirring often, until sauce thickens, 3 to 5 minutes.
- Serve
- Pour sauce over chicken and serve immediately.
Notes
- We usually either:
- Halve the chicken, swiss, and ham
- Double the Gravy (Cream & Cornstarch)
|