3 chicken breasts (6 halves)
6 thin slices baked ham
6 tbsp. butter
1 (6 oz.) jar sliced mushrooms
1/4 tsp. savory
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 c. dry sherry
1/4 c. dry white wine
1 tsp. salt
1 tbsp. cornstarch
1 c. Half and Half cream

Skin and bone breasts. Roll breasts into cylinders and saute in butter for 10 minutes. Remove and wrap each piece in one slice ham. Place in a 9 x 9 inch glass pan and set aside.

In original saute pan, add 1/2 cup mushroom liquid, and the herbs. Simmer for 20 minutes. Add sherry and white wine and simmer an additional 20 minutes. Mix cornstarch and cream and add to wine mixture to make a white sauce. Simmer to thicken.

Pour over chicken and sprinkle mushrooms on top. (May be refrigerated at this point). Bake 30 minutes (or 60 minutes if previously refrigerated) at 350 degrees. Serves 4 to 6, easily doubled.