3    Whole chicken breasts,

           Skinned, boned, & halved
    1/4 c  Chopped onion

      2 tb Dijon mustard

      1 c  Half & half or a small can

           -of chicken gravy
    1/2 lb Sliced fresh mushrooms

     16 oz Pkg frozen broccoli

           Paprika
      5 tb Butter or margarine

    1/4 c  Flour

      1 c  Chicken broth

    1/4 c  White wine

      4 oz Grated swiss cheese

      6 sl Ham or prosciutto, thin

  1. Place one chicken breast between two pieces of plastic wrap and

  pound with mallet until about 1/4 inch thick. Repeat with remaining
  chicken breasts. Set aside. Heat oven to 400F.
  2. In a large skillet over medium heat, melt 2 Tbsps of butter or

  margarine. Cook chicken in butter or margarine until lightly browned
  on both sides, about 5 min. Remove the chicken.
  3. In the same skillet, melt the remaining 3 Tbsps. of butter or mar-

  garine. Add the onions and saute until tender, about 2 min. Remove
  from heat. Stir in flour and mustard. Gradually add chicken broth,
  half and half (or gravy) and wine (or water). Add mushrooms. Cook
  over low heat until mixture thickens and boils, stirring constantly.
  Add 1/2 of the swiss cheese, and stir until melted.
  4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan.

  Spoon half (2 cups) of the sauce over the broccoli. Alternate ham
  (prosciutto) and chicken breasts, slightly overlapping, over the sauce
  and broccoli down the center of the dish. Tuck ends of ham slices
  under the chicken. Pour the remaining sauce over the chicken. Bake at
  400F for 20-30 minutes, or until chicken is tender. Remove from oven,

  and sprinkle with remaining swiss cheese, and paprika. Bake an
  addition- al 2 minutes or until cheese is melted.