Batch Size
6 servings
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- General prep:
- Mix flour and paprika together in a shallow bowl.
- Prepare chicken:
- Pound chicken breasts to a thickness of 1/4 inch.
- Place one slice of Swiss cheese and one slice of ham onto each breast, leaving the outer 1/2 inch uncovered.
- Roll the chicken over the filling, dip in the flour mixture to coat on all sides, and secure with toothpicks.
- Cook chicken:
- Melt butter in a large skillet over medium-high heat.
- Add chicken and cook, turning occasionally, until browned on all sides, 5 to 8 minutes.
- Add wine and bouillon.
- Reduce heat to low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes.
- An instant-read thermometer inserted into the center should read at least 165°F (74°C).
- Make gravy:
- Transfer chicken to a warm platter and remove the toothpicks.
- Whisk cream and cornstarch together in a small bowl; slowly pour into the skillet, whisking constantly to blend with the remaining wine mixture.
- Cook, stirring often, until sauce thickens, 3 to 5 minutes.
- Serve:
- Pour sauce over chicken and serve immediately.
Our Usual Adjustment:
We usually either:
• Halve the chicken, Swiss cheese, and ham.
• Double the gravy (cream & cornstarch).