chicken breasts & prosciutto - serves 4-6

Ingredients:
4-6 small boneless, skinned chicken breasts
flour, salt and fresh ground black pepper
4-6 thin slices of prosciutto
4-6 large mushroom caps, stem removed
4-6 rounds of buttered toast
¾ cup sherry
¾ cup scalded cream
salt & white pepper

Preheat oven to 350 degrees as you begin cooking.

Dredge chicken breasts in seasoned flour and sauté them in clarified butter, turning frequently, until browned and cooked thru.

4-5 minutes before they are done, add the whole mushroom caps to cook.

In another skillet, lightly sauté the prosciutto in butter, till warmed thru.

Place the warmed, buttered toast in the bottom of heated, individual casseroles and cover each with a slice of prosciutto, then the chicken breast. Top with mushroom cap.

Combine the butter from the two sauté skillets, add the sherry and cream and boil for one minute. Season to taste with salt and pepper and strain over the casseroles.

Cover and steam for 3-4 minutes in a 350 degree oven and serve.