This is the type of meal I cook for my family that I wish I wasn't gluten free. Sigh...
3 chicken breasts, cut in half lengthwise
6 slices Swiss cheese
3-6 thick slices ham (had ours cut at the deli at size 5)
3 T cornstarch
1 t paprika
6 T butter
1/2 C dry white wine
1 t chicken bouillon granules
1 T cornstarch
1 C whole milk
Pound each piece of chicken. For each piece of chicken, place a slice of cheese and a slice of ham. Roll up it up and secure it with a toothpick. Mix flour and paprika in a small bowl. Coat the chicken roll ups. Heat butter in large skillet over medium high heat. Cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until chicken is no longer pink. Remove toothpicks and transfer chicken to platter. Whisk cornstarch into the juices in skillet. Slowly whisk in the milk.
Cook over medium heat, stirring constantly until thickened. Pour over