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1
Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
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2
Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
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3
Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
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4
Roll breasts in 2 tablespoons of flour to coat, shake off excess.
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5
Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
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6
Add chicken breasts; cook until underside is golden brown.
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7
Turn and cook other side 6 to 8 minutes or until golden brown.
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8
Place breasts on a platter and keep warm in a low oven.
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9
Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
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10
Add tomatoes and wine; simmer until most of the liquid has evaporated.
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11
Stir in heavy cream; cook until reduced by half. Remove from heat.
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12
In a 1 quart saucepan melt remaining butter over low heat.
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13
Stir in the remaining flour with a wire whisk; blend well.
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14
Add light cream; cook, stirring constantly, until thickened and smooth.
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15
Add salt and pepper.
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16
Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
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17
Pour sauce over chicken and sprinkle with chopped parsley.
