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Flatten the chicken breasts if they are too thick. Place a slice of ham and then a slice of cheese on each breast about 1 cm from the edge. Fold the edges of the chicken and close with toothpicks. Mix the flour and paprika in a small bowl and sprinkle the chicken pieces with this mixture.
Heat the butter in a large frying pan over medium-high heat and cook the chicken until it is golden brown on all sides. Add the wine and chicken stock. Reduce the heat to low, cover and simmer for 30 minutes until the chicken is no longer pink and the juices run clear.
Remove the toothpicks and place the chicken on a warm plate. Mix the cornflour with the crème fraîche in a bowl and pour gently into the frying pan. Leave on the heat, continuing to stir until the mixture thickens and pour over the chicken. Serve hot.
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