1 bones, skinned bread of chicken
1 1/2 to 2 tbsp. butter
1 thin slice Virginia ham
1 very thin small piece Swiss cheese
2 tbsp. cream
1 tbsp. chopped parsley
1 tbsp. finely minced shallots
3 mushroom caps
1/4 c. dry white wine
2 tbsp. freshly chopped, peeled, seeded tomatoes

These are quickly prepared in a chafing dish or electric skillet. Ready the boned chicken breast by beating with a cleaver until very thin. Heat to the point of fragrance the butter.

Quickly move the chicken about in this hot fat until it is no longer pink, about 2 to 3 minutes in all. Fold the thin piece over once to hold the ham and Swiss cheese. Remove the chicken from the pan and keep it warm.

In the pan drippings, saute the shallots and mushroom caps. When this mixture has cooked about 3 minutes, add the wine and tomato. Simmer about 3 minutes again. Add to this sauce the cream. Heat the chicken breasts in the sauce slowly but do not let them boil. Turn them once or twice. When heated through, about 3 minutes. Add the parsley and correct the seasonings. Serve at once over saffron rice or fine buttered noodles. Yields: 1 individual serving.