Ingredients
- 6 boneless skinless chicken breasts
- 12 slices Swiss cheese
- 12 slices ham
- 1/2 cup white flour
- 2 teaspoons paprika
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 1 cup heavy cream
Make it step by step
- Using a meat tenderizer, pound the chicken breasts flat.
- Onto each chicken breast, layer 2 slices of the Swiss cheese and 2 slices of the ham.
- Fold the chicken breasts so that the chicken covers the cheese and ham, and fasten the edges securely with toothpicks.
- In a small bowl, mix the flour and paprika.
- Coat each chicken breast thoroughly with the flour mixture.
- In a large skillet, melt the butter. Make sure that it is a large skillet, because 6 chicken breasts have to fit in there.
- Add the chicken breasts to the skillet, and cook, turning, until all sides are golden brown.
- Turn the chicken breasts so that they are seam side up in the skillet, and add the wine and bouillon cube.
- Cover and simmer for 30 minutes, or until the chicken is tender.
- Remove the chicken from the skillet, and remove the toothpicks from the chicken.
- In a small bowl, whisk together the cornstarch and the heavy cream until smooth.
- Whisk the cream mixture into the remaining liquid in the skillet.
- Cook, stirring, until the sauce becomes thickened.
- Serve each chicken breast with a generous amount of sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Maria Kollision, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.