| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Medium whole chicken breasts |
| 1 |
pk |
8-oz Swiss cheese slices |
| 1 |
pk |
8-oz sliced cooked ham |
| 3 |
tb |
All-purpose flour |
| 1 |
ts |
Paprika |
| 6 |
tb |
Butter or margarine |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Chicken-flavor bouillon cube or — |
| 1 |
ts |
Chicken-flavor stock base |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Heavy or whipping cream |
INSTRUCTIONS
1. Spread chicken breasts flat: fold cheese and ham slices to fit on
top: fold breasts over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika: use mixture to coat chicken
pieces.
3. 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 30 minutes or
until fork tender; remove the toothpicks.
4. In cup, blend cornstarch and cream until smooth; gradually stir
into skillet. Cook, stirring constantly, until thickened; serve
over chicken
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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