Recipe(tried): Chicken Cordon Blue

6 skinless, boneless chicken breasts
6 ham slices
1 teaspoon paprika
1/2 cup dry white wine
1 tablespoon cornstarch
6 Swiss cheese slices
3 tablespoons all-purpose flour
6 tablespoons butter or margarine
1 teaspoon chicken bouillon granules
1 cup whipping cream



Directions:
1 Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling and secure with toothpicks. Mix the flour and paprika and coat the chicken pieces.
2 Heat the butter or margarine in a skillet and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes.
3 Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve.