6 chicken breast filets
1/4 c. vermouth
1 pkg. Pepperidge Farms patty shells
1 cube butter
3 tbsp. cornstarch
1 tsp. paprika
15 mushrooms
3 green onions
1 can chicken broth
1 c. half and half
6 slices Swiss cheese
6 slices ham

Remove skin from chicken and roll in flour. Saute chopped onions. Parcook chicken in butter. Add chicken broth and steam for 30 minutes. Remove chicken and let cool. Combine broth, starch, cream, paprika, veggies, wine and cook until thick like a gravy. Roll out patty shells. Place chicken inside with cheese and ham slices. Seal patty shell. Bake at 400 degrees for 30 minutes. Serve with gravy over chicken. Serves 6.