1 lb. boneless chicken
Lg. clove(s) garlic
1 tbsp. olive oil
1 tbsp. butter
2 tbsp. flour with salt and pepper
1/8 lb. ham or prosciutto (slivered)
14 oz. can chicken broth
2 tbsp. lemon juice
Splash white wine
Parsley, chopped

Dredge meat in flour, salt, and pepper. In large skillet brown garlic in oil and butter until golden. Brown meat (medium high) a few pieces at a time, about 2 minutes. Remove to oven pan. Cook ham (2-3 minutes) and place over chicken. Add broth, lemon juice, and wine to pan scrap. Cook 2 minutes, then add flour to thicken. Pour over chicken, sprinkle with parsley. Cover pan and place in 350 degree oven for 1/2 hour. Can be prepared ahead and baked later.