6 whole chicken breasts, bones, skinned and halved
1/2 tsp. salt
1/4 c. plus 1 tbsp. flour
5 tbsp. butter
6 oz. pkg. Swiss cheese slices
6 slices ham
1/2 lb. mushrooms, sliced
1/8 tsp. black pepper
1 c. milk
1/4 c. vermouth or dry white wine
Grated Parmesan or Romano cheese

Pound each chicken breast to about 1/8 inch thick with meat mallet. On wax paper, mix salt with 1/4 cup flour and coat each chicken piece with mixture. Melt 3 tablespoons butter over medium heat in 12 inch skillet. Add chicken breasts, few at a time, and cook until lightly browned on both sides. Remove from skillet. Arrange cheese slices, then ham slices on 6 chicken breasts. Top with remaining chicken. Skewer together with wood picks and set aside. In skillet with drippings, melt remaining 2 tablespoons butter over medium heat. Add mushrooms and cook, stirring occasionally, until tender. Stir in pepper and remaining 1 tablespoon flour until blended. Gradually stir in milk and vermouth. Heat to boiling. Return chicken to skillet and return to boil, then reduce heat and simmer, covered, 5 minutes or until cheese melts. Discard wood picks and arrange on platter. Sprinkle with Parmesan cheese. Serve over noodles. Makes 6 servings.