Chicken Cordon Bleu

Chicken Cordon Bleu

INGREDIENTS
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices ham
2 tablespoons all-purpose flour
3/4 teaspoon paprika
1/4 cup butter
1/3 cup chicken broth
3/4 teaspoon chicken bouillon granules
2 teaspoons cornstarch
2/3 cup heavy whipping cream

DIRECTIONS
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 in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

**Note**
I have been searching for a recipe that was like the chicken cordon bleu at Prestwich Farms and I really like this recipe. I also make this in the oven after browning my chicken breasts. I just make sure I cover the pan when I cook in the oven.