6 boneless, skinned chicken breasts, cut in half
1/3 c. plus 1 tbsp. flour
1/3 c. clarified butter
12 thin slices prosciutto ham
6 (1 oz.) slices Monterey Jack cheese, cut in half
1/4 c. chopped shallots
3 lg. cloves garlic, minced
3 c. mushrooms, sliced
1/2 c. dry white wine
1 tsp. each fresh thyme and oregano
1/2 c. each dry sherry and cream

Dip chicken in flour, brown in butter. Arrange in buttered baking dish. Top each with 1 slice ham and 1/2 slice cheese. Cook shallots and garlic until soft, add mushrooms, wine broth and herbs. Bring to boil and cook 10 minutes. Stir into hot mixture 1 tablespoon flour and small amount of sherry. Stir in remaining sherry and cream. Season with salt and pepper. Pour sauce over chicken. Bake in 375 degree oven for 20 minutes. Serves 6.