----FROM LINDA FIELDS----

3 Whole chicken breasts,
Skinned, boned, & halved
1/4 c Chopped onion
2 tb Dijon mustard
1 c Half & half or a small can
-of chicken gravy
1/2 lb Sliced fresh mushrooms
16 oz Pkg frozen broccoli
Paprika
5 tb Butter or margarine
1/4 c Flour
1 c Chicken broth
1/4 c White wine
4 oz Grated swiss cheese
6 sl Ham or prosciutto, thin

1. Place one chicken breast between two pieces of plastic wrap and
pound with mallet until about 1/4 inch thick. Repeat with remaining
chicken breasts. Set aside. Heat oven to 400F.

2. In a large skillet over medium heat, melt 2 Tbsps of butter or
margarine. Cook chicken in butter or margarine until lightly browned
on both sides, about 5 min. Remove the chicken.

3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar-
garine. Add the onions and saute until tender, about 2 min. Remove
from heat. Stir in flour and mustard. Gradually add chicken broth,
half and half (or gravy) and wine (or water). Add mushrooms. Cook
over low heat until mixture thickens and boils, stirring constantly.
Add 1/2 of the swiss cheese, and stir until melted.

4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.
Spoon half (2 cups) of the sauce over the broccoli. Alternate ham
(prosciutto) and chicken breasts, slightly overlapping, over the sauce
and broccoli down the center of the dish. Tuck ends of ham slices
under the chicken. Pour the remaining sauce over the chicken. Bake at
400F for 20-30 minutes, or until chicken is tender. Remove from oven,
and sprinkle with remaining swiss cheese, and paprika. Bake an
addition- al 2 minutes or until cheese is melted.

From the sick and weird mind of Linda Fields

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