In large skillet over medium heat, melt 2 tablespoons butter. Cook chicken in butter until lightly browned on both sides. Remove chicken.

Melt remaining butter, add onion and cook until tender, stirring frequently. Remove from heat; stir in flour and mustard. Gradually stir in broth, half & half and wine. Cook over low heat until it thickens and boils. Add mushrooms and 1/2 cup cheese; stir until melted.

Arrange broccoli in bottom of 9x13 inch pan. Spoon half of sauce over broccoli; alternate ham and chicken slices slightly overlapping. Pour remaining sauce over chicken. Bake 20-30 minutes. Remove from oven and sprinkle remaining cheese and paprika; bake extra 2 minutes.