3 chicken breasts, split, boned, skinned and pounded
6 slices Swiss cheese
6 slices cooked ham
6 tbsp. butter
1/2 lb. fresh mushrooms (sliced)
1 med. onion (sliced)
1 tbsp. flour
2 c. milk
1/3 c. white wine
Fennel seeds
1 chicken bouillon cube
Fresh parsley

Top each half of chicken breast with a piece of cheese, then ham. Roll up and secure with toothpicks. In large skillet, melt butter and brown the chicken. Remove from pan. In the pan cook mushrooms and onions until tender, blend the flour in.

Gradually add milk and wine, stirring constantly until thickened. Add a dash of fennel seed and bouillon cube. Return chicken to pan and simmer, covered, stirring occasionally, 30 to 40 minutes. Serve with noodles, garnish with fresh parsley sprigs. Serves 6.