Classic Chicken Cordon Bleu

Recipe View In a shallow bowl, thoroughly combine the flour and paprika. (Prep time: ~2 minutes)

Recipe View Gently pound the chicken breasts to an even 1/4-inch thickness. Lay one slice of Swiss cheese and one slice of ham atop each breast, leaving a 1/2-inch border. Carefully roll the chicken over the filling, then dredge it in the flour mixture, ensuring all sides are well-coated. Secure each roll with toothpicks. (Prep time: ~20 minutes)

Recipe View In a large skillet over medium-high heat, melt the butter until shimmering. Add the chicken rolls and cook, turning occasionally, until golden brown on all sides, about 5 to 8 minutes. Pour in the white wine and add the chicken bouillon granules. Reduce the heat to low, cover the skillet, and simmer until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 30 minutes. Ensure an internal temperature of 165 degrees F (74 degrees C) is reached. (Cook time: ~35-40 minutes)

Recipe View Transfer the cooked chicken to a warm serving platter and carefully remove the toothpicks. In a small bowl, whisk together the heavy cream and cornstarch until smooth. Slowly pour this mixture into the skillet, whisking constantly to blend with the wine-infused pan juices. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency, about 3 to 5 minutes. (Sauce prep: ~5 minutes)

Recipe View Generously pour the creamy sauce over the chicken cordon bleu and serve immediately. Garnish with fresh parsley, if desired.