8 boneless chicken breasts
Salt & pepper to taste
1/4 c. all-purpose flour
7 tbsp. butter, divided
3/4 lb. mushrooms, sliced
2 tsp. lemon juice
2 tbsp. oil
1/4 lb. ham, cut into thin strips
1/2 c. dry sherry
1/2 c. chicken broth

Place chicken breasts between 2 sheets of plastic wrap. Pound with meat mallet or rolling pin to flatten. Season with salt and pepper. Place flour on flat plate. Dredge chicken breasts in flour.

Melt 3 tablespoons butter in skillet. Add mushrooms and saute about 5 minutes. Remove mushrooms, sprinkle with lemon juice and set aside.

Melt remaining 4 tablespoons butter and oil in skillet. Add chicken breasts and saute until lightly browned on both sides. Remove breasts and keep warm. Add ham to skillet and saute until brown.

Add sherry and broth; bring to a boil scraping up brown particles in skillet. Boil rapidly 2 minutes. Return mushrooms to skillet, lower heat, simmer 2 to 5 minutes. Spoon mushrooms and ham on top of chicken. Bring sauce in skillet to boil; reduce to half. Pour over chicken.