6 chicken breast halves (or 6 boneless breasts)
6 tbsp. butter
Flour for dredging
8 green onions, chopped
1 c. sliced fresh mushrooms
1 clove garlic, minced
1 pinch thyme
1 slice of ham, cut in bite-sized pieces
1 c. dry burgundy wine
Salt and pepper to taste

Coat chicken with flour; brown in butter. Remove chicken and brown ham, garlic, mushrooms, and onions. Add wine and thyme; pour over chicken.

Cover and bake at 350 degrees for 1 hour. Cool and store in refrigerator for 24 hours. Bake 1 hour at 300 degrees to reheat. Lower to 200 degrees to keep warm.