Chicken cordon bleu

6 chicken cutlets (the already thin ones from the store)
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup Marsala wine
1 teaspoon chicken bouillon granules
1 cup heavy cream

Place a slice of cheese and a slice of ham on top of 1 chicken cutlet.
Fold the chicken oven in half and secure with a toothpick.
Repeat for the other 5 remaining chicken cutlets.
In a bowl mix flour and paprika.
Coat the folded chicken cutlets in the flour mixture.

Heat the butter in a large pan on medium heat.
Place all of the chicken in the pan cook till it is browned on all sides.
Add the wine and bouillon.
Reduce heat to a low simmer.
Cover and simmer for 30 minutes or until chicken is no longer pink and the juices run clear.

Remove the cooked chicken from the pan leaving the liquid in the pan.
Place chicken on a warm platter to serve once sauce is done.

Mix the cream and cornstarch together in small bowl.
Add the cream mixture to the liquid in the pan.
Whisking until thickened.
Pour over chicken and eat!