Chicken Prosciutto with Mushroom Sauce
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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.