This recipe is my favorite one.
3 tablespoons all-purpose flour
6 tablespoons butter
6 whole chicken breasts, skinned and boned
1 tablespoon cornstarch
1/2 cup dry white wine
1 cup whipping cream
1 teaspoon paprika
1 (8 ounce) package Swiss cheese slices
1 (8 ounce) package sliced cooked ham
1 cube chicken bouillon
Spread chicken breasts flat; fold cheese and ham slices to fit on top of breast; fold breasts over filling and fasten edges together with toothpicks being careful to seal well so filling will not leak out.
On wax paper, mix flour and paprika; use mixture to coat chicken pieces.
In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bullion cube. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.