This Chicken Cordon Bleu is made even more delicious with its perfectly paired white wine sauce. You will love it so much, you may even make double the sauce!
If your chicken breasts are too thick, pound them so they are a uniform thickness.
Wrap a slice of cheese in the ham and wrap the chicken around it so the cheese will not run out. Tie with bakers string or fasten well with toothpicks.
In a small bowl, mix the flour and paprika and place the chicken in the mixture coating it well on all sides.
In a large skillet over medium-high heat, place your butter and cook the chicken until browned on all sides.
Add the wine, powdered bouillon and minced garlic to your pan and reduce heat to low, cover, and simmer for 30 minutes, until chicken has an internal temperature of 165° and is cooked through. If the pan gets a bit dry while cooking you can add 1/4 cup of water.
Transfer the chicken breasts to a plate and remove the toothpicks or string.
Mix the cream and the cornstarch in a small bowl, then pour into the pan that you just cooked the chicken in.
Stir the butter into the cream in the pan until it melts and the mixture thickens