Another one of my husband's favorites. I make this alot. We especially like the sauce. This recipe is much better than the plain Chicken Cordon Bleu recipes because of the sauce. I usually serve it with mashed potatoes and green beans on the side. MAKE EXTRA SAUCE to have along with your meal.
1Place a cheese and ham slice on each breast within 1/2 inch of the edges after pounding thin. Fold the tenderloin flap of the chicken over the filling and secure with toothpicks.
2Mix the flour and paprika in a small bowl and coat the chicken. Be sure to coat both sides of chicken. I usually coat chicken before putting in toothpicks. You can do it either way.
3Heat the butter in a large skillet over medium heat. Cook the chicken until brown no all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breast to a platter.
4Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken.