Chicken Breasts, skinless, boneless
Cup Dry White Wine
Cup Heavy Cream
Salt and Pepper
Pound Chicken breasts on both sides, lay flat and place a slice of Swiss cheese and a slice of ham on top. Fold over to make like a sandwich. In a pie plate, melt 1/2 stick of butter, roll stuffed chicken breast in butter, then breadcrumbs. Very quickly fry in pan with a little oil. Remove from pan, do each breast individually. When finished browning chicken leave drippings in pan, add 1/2 cup dry white wine and boil down to about half. Add pinch of sage and basil and 1/4 cup heavy cream, stir until smooth. Turn heat off, re-add chicken and put in oven for 40 minutes at 375 degrees.