1. Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends. 2. Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg). 3. Pat the outside of the chicken dry. Sprinkle with salt and pepper. 4. Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess. 5. Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm. 6. Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes. 7. Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes. 8. Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper. 9. Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
