Set out a 10 inch skillet with tight fitting lid. Set out 1 cup pineapple juice and 1/2 cup orange juice. Cut into 1/2 inch cubes and set aside enough cooked ham to yield 1 cup (about 1/2 pound) cubed cooked ham. Clean and slice enough fresh mushrooms to yield 1 cup sliced fresh mushrooms. Set aside.

Rinse in cold water and pat dry with paper towels 4 chicken breasts (about 1 1/2 to 2 pounds). Coat chicken by shaking in bag of 1/2 cup flour, 1 teaspoon salt, dash of pepper. Heat in the skillet over low heat 1/4 cup butter.

Place chicken breast skin side down in skillet. Brown on both sides. When brown remove chicken from skillet and set aside to keep warm. Add mushrooms to the skillet and cook slowly, turning occasionally and move with spoon until lightly browned. Add the chopped ham and 3/4 cup pineapple juice, 6 tablespoons orange juice and clove of garlic, minced.

Add the browned chicken pieces to skillet; cover and simmer 25-30 minutes until chicken is tender when pierced with fork. Occasionally spoon sauce over chicken.

Meanwhile cook following directions on package of 1 (10 ounce) package frozen cut green beans. Drain if necessary. When chicken is tender, remove from skillet and arrange on a warm serving dish. Add the beans to mixture remaining in skillet. Gently mix thoroughly. Spoon mixture over chicken. Set aside to keep warm.

Pour into skillet remaining 1/4 cup pineapple juice and orange juice and blend in with fork or wire whisk 1/2 cup sour cream. Cook over low heat 3-5 minutes - DO NOT BOIL. Pour mixture over chicken and vegetables onto serving dish. 4 servings.