Boneless chicken breasts, pounded thin
Boiled ham slices (from Deli)
Swiss cheese slices
4 tbsp. butter
4 tbsp. vegetable oil
3/4 c. white wine
1 c. heavy cream
1 tbsp. cornstarch

Roll chicken, ham and cheese together. Place oil and butter in electric fry pan and melt together. Lightly flour rolls and brown in fry pan. Pour can of mushrooms with liquid over. Add small amount garlic powder to white wine and pour over. Simmer at low heat for one hour with cover on.

Remove from pan. Add 1 tablespoon cornstarch to heavy cream and pour into pan. Bring to bubble while stirring and scraping. Pour over chicken.