Chicken Cordon Bleu for Pat & Judy....

Hi there TKL pals!
Here is the recipe I use for Chicken Cordon Bleu that you asked for! I must warn you it is soooo good you will want to make a double batch for seconds and left overs!! Yep it heats up great for leftovers!! I have a girlfriend who is the head chef at a major hotel here in the area and she fell in love with it and liked it much better than her own recipe!! I hope you enjoy it as much as we all do...I made it for a special occasion well over 15 years ago and have been making it for special and even not so special occasions ever since!! Bon Apetit!!!!

Chicken Cordon Bleu

6 medium whole chicken breasts, skinned and boned **
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter or margarine ( I always use butter)
3/4 cup dry white wine
1 1/2 teaspoon chicken flavored bouillon or 1 1/2 teaspoon chicken flavor stock base
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream

With meat mallet or dull edge of knife, pound breasts to about 1/4 inch thickness.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.

**After tenderizing breasts with mallet... I VERY LIGHTLY season the breasts with a seasoning salt to boost the flavor a little...it is personal preference and still very delicious without it!!