3 whole chicken breasts
Flour
3 tbsp. olive oil
1 tbsp. butter
1 clove garlic
Salt and pepper
1/4 lb. Prosciutto, cut in slivers
2 tsp. rosemary, crushed
1/2 bay leaf
1/2 lb. fresh mushrooms, cleaned and sliced
1/2 c. dry white wine
4 tbsp. tomato paste mixed with 1/2 c. water

Split breasts in half; remove bone. Dust with flour. Heat oil and butter; add garlic clove. Brown; discard. Add chicken; brown thoroughly. Season with salt and pepper. Add prosciutto, rosemary, bay leaf, and mushrooms. Cook 3 to 4 minutes to saute mushrooms. Add wine; simmer gently for about 1 minute. Add tomato paste mixed with water; mix well. Transfer to baking dish. Bake at 350 degrees for 20 to 30 minutes or until chicken is tender, basting occasionally so chicken will be well glazed with sauce. Makes 6 servings.

May use mild flavored ham if prosciutto is not available.