Chicken a La Suisse
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Ingredients
- 6 Whole Chicken Breasts, skinned and boned
- 8 Ounces Cooked Sliced Ham
- 1 Teaspoon Sweet Paprika
- 1/2 Cup Dry White Wine
- 1 Tablespoon Cornstarch
- Cooked Ham, minced, for garnish
- Butter
- 8 Ounces Swiss Cheese, sliced
- 3 Tablespoons All-Purpose Flour
- 6 Tablespoons Butter
- 1 Chicken-Flavored Bouillon Cube
- 1 Cup Heavy Cream
- Parsley Sprigs, for garnish
Instructions
About 1 and 1/2 hours before serving, spread the chicken breasts out flat. Cut the cheese and ham slices to fit on top. Fold the breasts over filling. Fasten the edges with toothpicks, enclosing the filling well. On waxed paper, mix the flour and paprika. Dredge the chicken in the mixture. In a 12 inch skillet over medium heat, in hot butter, cook the chicken until browned on all sides. Add white wine and chicken bouillon. Reduce heat to low, cover and simmer 30 minutes or until tender. Remove chicken to warm plate and remove toothpicks. Keep warm. In a cup, with a fork, blend cornstarch and cream until smooth. Gradually stir into liquid in the skillet. Cook, stirring constantly, until thickened. Spoon sauce over the chicken. Sprinkle with minced ham and garnish with the parsley sprigs. Makes 6 servings.