4 chicken fillet breasts, thin
2 tbsp. butter
1/2 c. chicken broth
1/4 to 1/2 c. white wine
4 slices thinly sliced ham
4 slices Mozzarella cheese
1 c. sauteed mushrooms
1/4 c. flour, seasoned with salt & pepper

Pound chicken filets until thin. Dredge in seasoned flour. Melt butter in saute pan. Add chicken and brown for 2 minutes per side. Remove to a warm plate. Add chicken broth and 1/4 cup of white wine. Bring to boil scraping up bits in pan. Reduce to simmer until sauce reduces and thickens a little. Add chicken breast and cook 1 minute per side. Add more wine if needed. Top with sauteed mushrooms, ham and cheese. Cover until cheese melts. Serve chicken topped with sauce. Great with rice or noodles.