Lightly pound out the chicken breasts and toss in seasoned flour. Melt 2 Tbsp. butter in the Olive Oil on medium high heat until sizzling. Brown chicken breasts approx. 4 minutes per side. Remove chicken breasts to baking pan.
Meanwhile, bring about 6-8 cups water to a boil. Blanch julienned vegetables about 8 minutes. Drain vegetables, stir in remaining 1 Tbsp. butter, tomato sauce marjoram and salt & pepper to taste.
Preheat the oven to 350. Place a generous spoonful of vegetables on top of each chicken breast, using up all vegetables. Top with pieces of Swiss cheese. Sprinkle with a bit of paprika. Bake until chicken & vegetables are heated through and cheese has melted.
Serve over rice, pasta or along-side mashed potatoes. Very good with a chard or a gamay rose.