Yield: 6 servings

3 boneless, skinless whole chicken breasts
1/4 cup chopped onion
2 tablespoons Dijon mustard
1 cup heavy cream
1/2 pound fresh mushrooms, sliced
1 pound frozen broccoli
Paprika
5 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 ounces Swiss cheese, grated
6 thin slices ham (or prosciutto)

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 400 degrees F.

In a large skillet over medium heat, melt 2 tablespoons of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken.

In the same skillet, melt the remaining 3 tablespoons of butter or margarine. Add the onions and saute.