3 chicken breasts, boneless, split, skinned & pounded thin OR 6 boneless pork chops, pounded thin
6 slices Swiss cheese
6 slices cooked ham
6 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
3 tbsp. flour
2 c. milk
1/3 c. brandy (cooking sherry is O.K.)

Top each half chicken breast (or pork chop) with a piece of cheese, then ham. Roll up and secure with skewers or toothpicks. In large skillet, melt butter and brown chicken (or pork) roll. Remove from pan. Cook mushrooms and onion until tender. Blend in flour. Gradually add milk and brandy, stirring constantly until thickened. Return chicken (or pork) to pan and simmer covered, stirring occasionally, for about 20 minutes or until tender. Serve on egg noodles. You can fix individual plates, or put cooked egg noodles on large serving platter and arrange chicken (or pork) and sauce on top.