Chicken Cordon Bleu with Cream Gravy

This has been a favorite recipe of mine for over 38 years. The gravy is so good you'll find other dishes to use it in.

6 boneless skinless chicken breasts

8 oz  deli swiss cheese slices
6 oz deli ham slices
3 T flour
1 tsp paprika
6 T butter
1 c water
1 chicken bouillion cube
1 c heavy whipping cream
1 T cornstarch
Hot rice

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Pound chicken breasts to make large cutlets. Top with ham and cheese. Fold breast over filling and secure with toothpicks. Combine flour and paprika and coat chicken well. In melted butter cook chicken to brown on both sides. Add water and bouillion and heat to boiling. Reduce to low heat, cover and simmer 30 minutes. Remove from pan and remove toothpicks. In a bowl combine cornstarch and cream. Blend slowing into simmer pan juices and blend til thick and smooth.