2 chicken breasts
2 oz. olive oil
4 cloves garlic, minced
1/2 c. onions minced
1/2 c. Italian ham (Prosciutto)
6 oz. dry Vermouth wine
6 oz. sliced mushrooms
1 c. heavy cream
4 oz. Mozzarella (shredded)
1 tbsp. parsley and Italian herbs
1 tsp. pepper
1/2 lb. pasta

Shake chicken breasts with flour. Brown chicken breasts in a saucepan with olive oil. Add garlic, onions, herbs, spices and wine; saute until soft.

Add cream, mushrooms and Prosciutto. Bring mixture to a soft boil.

Cook pasta, drain, and place on dishes. Spoon mixture over pasta. Sprinkle Mozzarella over mixture and serve. Servings for two.