Chicken Cordon Bleu

​4 boneless, skinless chicken breasts, halved horizontally
8 thin slices Swiss cheese
8 thin slices ham
¼ cup flour
½ teaspoon ground mustard
salt and pepper
3 tablespoons butter
½ cup dry white wine
½ cup chicken broth
½ cup half and half
 
1. Rinse chicken breast halves and pat dry. Place a cheese and ham slice on each breast and roll up tightly. Secure with toothpicks. Tuck in or trim any overhanging cheese or ham. In a shallow dish, stir together flour, mustard, salt and pepper; dredge breast rolls to coat thoroughly, shaking off excess.
 
2. In a large covered skillet, warm butter over medium heat and sauté chicken, turning, until browned on all sides. Add wine and broth; bring to a boil, then reduce heat to medium-low, cover, and cook for 20 minutes, turning chicken and spooning liquid over, until chicken is no longer pink.
 
3. Transfer chicken to a plate and remove toothpicks; tent with foil to keep warm. Blend the cornstarch with the half and half in a small bowl; slowly whisk into skillet. Cook, stirring, until thickened, and serve over chicken.
 
Revised November 2017