Spread chicken breasts flat: fold cheese and ham slices to fit on
top: fold breasts over filling and fasten edges with toothpicks.
On waxed paper, mix flour and paprika: use mixture to coat chicken
pieces.
In 12-inch skillet over medium heat, in hot butter or margarine,
cook chicken until browned on all sides. Add wine and bouillon (
or stock ). Reduce heat to low; cover and simmer 3 minutes or
until fork tender; remove the toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stir
into skillet. Cook, stirring constantly, until thickened; serve
over chicken
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