Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 tablespoon cornstarch
1 cup heavy whipping cream

1. Preheat oven to 350

2. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch 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.

3. Heat the butter in a oven proof large skillet over medium-high heat, and cook the chicken until browned on all sides. Move to a baking dish and place in the oven to finish cooking about 25 minutes.  

4. Meanwhile, to the skillet, add the wine, scraping the pan. Reduce heat to low, cover, and simmer until reduced in half.  Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.