3 chicken breasts, halved (about 3 lb.)
1 can (10 3/4 oz.) condensed chicken broth, undiluted
1/4 c. butter
1 c. unsifted all-purpose flour
1/2 c. chopped onion
1/4 tsp. ground nutmeg
1 c. milk
3 slices baked ham, 1/8 inch thick, halved
2 tbsp. grated Parmesan cheese
Parsley

Wipe chicken breasts with damp cloth. In large skillet, bring broth to boiling. Add chicken; reduce heat; simmer covered, 20 minutes or until tender. Remove chicken; reserve broth.

In medium skillet, melt butter; saute onion and mushrooms 2 minutes. Remove from heat; stir in flour and nutmeg. Gradually stir in milk and 1 1/2 cups reserved broth. Bring to boil; simmer 1 minute. Remove from heat.

Preheat oven to 400 degrees. Remove skin from chicken breasts. Arrange chicken in a shallow baking dish. Pour mushroom sauce over all.

Arrange ham slices between chicken breasts. Sprinkle Parmesan over top. Bake, uncovered, 15 minutes or until cheese is browned. 6 servings.