2 chicken breasts, halved
2 oz. oil
4 med. garlic, minced
1/2 c. diced onions
1/2 c. diced ham
6 oz. sliced mushrooms
6 oz. dry vermouth
1 c. heavy cream

Coat cutlets in flour; shake off excess. Heat oil in pan. Saute cutlets. Remove oil except 1 tablespoon. Add garlic, onion, ham, mushrooms, then vermouth and heavy cream. Reduce to 1/2 the original volume.