Chicken Cordon Bleu with White Wine Sauce

4 boneless chicken breast

4 slices swiss cheese

4 slices ham

3 tablespoons all purpose flour

1 teaspoon paprika

2 tablespoons butter

2 tablespoons olive oil

1/2 cup white wine

1 teaspoon chicken bouillon granules (I use Better than Bouillon)

1 tablespoon cornstarch

1 cup light cream

1/2 cup chicken broth

1 egg

salt and pepper

Preheat oven to 350 degrees. Pound chicken breast till they are about 1/2 thick. with chicken breast skin side down place cheese then ham slice on each breast leaving about 1/2 inch from edges. Fold edges of chicken over and secure with toothpicks.(Make sure you count how many you use so you will remove all before serving.) Mix flour and paprika in small bowl, and egg in another bowl. Brush chicken with egg first then coat in flour mix. Heat 2 tablespoons butter and olive oil in large oven proof pan. Brown chicken in pan on all sides for about 10 minutes, then transfer to 350 degree oven for 20 minutes. Remove from oven and set chicken aside on plate. Add 1 tablespoon butter, wine, chicken bouillon granules and cornstarch to browned bits in pan. Wisk at medium heat till thickened then add light cream and chicken broth and cook until thickened again. Salt and pepper to taste. Serve finished sauce with chicken breast. Enjoy!

P.S. I like to slice these at an angle when serving. this is great served with brown rice and your choice of vegetable. (Make sure you get all the toothpicks before serving)