6 boneless breast of chicken halves
6 slices sharp cheese, cut in strips
6 slices boiled or baked ham, cut in strips
1/2 lb. mushrooms, sliced
1/4 c. butter
1/4 c. flour
2 c. milk
1/2 c. chicken broth
4 tbsp. butter

Lightly flour chicken breasts and saute in 4 tablespoons butter until golden. Remove from frying pan and place in baking dish. Saute mushrooms in butter; set aside.

Top chicken breasts with ham and cheese strips. Bake, uncovered, in preheated 350 degree oven for 15 minutes.

Melt 1/4 cup butter in saucepan. Add flour to make a roux. Stir in milk and chicken broth. Cook until thickened, stirring constantly. Place chicken on serving platter; pour sauce over chicken and top with sauteed mushrooms.