Chicken Cordon Bleu

4 breasts

4 slices Swiss

4 slices ham

2 tbs flour

3/4 tsp paprika

1/4 c butter

1/3 c white wine

Chicken bouillon

1 tbs cornstarch

2/3 c heavy cream

Pound breasts and lay a piece of cheese and ham on each. Roll up and secure with toothpicks, dredge in flour spiked with paprika. Heat butter in skillet over medium low. Brown chicken on all sides. Add wine and bouillon. Cover, reduce heat to low, and simmer 30 minutes, until the chicken is no longer pink. Blend cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over chicken. Serve with mashed potatoes and grilled asparagus.