6 boneless skinless chicken breasts
6 slices of Swiss Cheese
6 slices of Ham (if really thin ham do 12)
3 Tablespoons flour
1 teaspoon paprika
6 Tablespoons butter or margarine
1/2 cup chicken broth
1 Tablespoon cornstarch
1 cup heavy whipping cream
1. Pound chicken breasts until thin. Place a cheese slice and ham slice (or two) on each breast. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook chicken until browned on all sides. Add the chicken broth. Reduce hear to low, cover, simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the chicken to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into skillet. Cook, stirring until thickened, and pour over the chicken.