Swiss Chicken Skillet
4 boneless skinless chicken breasts (5 ounces each)
4 slices cooked ham (1 ounce each)
4 slices Swiss cheese (1 ounce each)
2 Tbls. all-purpose flour
1 tsp. paprika
2 Tbls. butter or margarine
1/2 cup chicken broth
1/2 cup white wine or chicken broth
2/3 cup light cream
2 tsp. cornstarch
With a meat pounder, pound chicken between sheets of waxed paper until 1/4 inch thick. Top each chicken breast with a slice of ham and a slice of cheese; trim ham and cheese to leave a 1/2-inch border of chicken on all sides. Roll up chicken breasts lengthwise, tucking in sides to enclose the filling. Secure each breast with toothpicks.
In a shallow dish, combine the flour and paprika. Roll the chicken breasts, one piece at a time, in the flour mixture, coating well.
In a large skillet, melt butter over medium-high heat. Add chicken; cook until browned on all sides, about 10 minutes. Add broth and wine. Simmer over medium-low heat, covered, for 20 minutes or until chicken is done. Transfer chicken to a plate.
Stir together cream and cornstarch. Whisk mixture into skillet; cook, stirring, until thickened, about 3 minutes. Serve sauce with chicken.