Chicken Cordon Blue

Ingrédients

• 1/2 cup almond flour
• 1 tsp Spanish paprika
• 1/2 cup white cooking wine
• 1 packet chicken bouillon
• 1 tbsp corn starch
• 6 tbsps unsalted butter stick
• 1 cup heavy whipping cream
• 1 1/2 lbs boneless skinless chicken breasts
• 6 slices Swiss cheese
• 6 slices smoked ham

Directives

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2" of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the corn starch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.