Chicken Supreme

I'm in heaven when I eat this dish, it is the best dish ever to hit a plate, I mean this is goooood eating.  This dish came of the net.cooks back in 1983 and it will serve you well!  Serves two people (or four thin ladies at a dinner party).

2 whole chicken breasts, skinned and boned (guys don't forget to cut off the little pieces for gristle)
1 oz. sliced boiled ham (ok I use that thin cut lunch meat, if you live in IN help the pork farmers double up here)
1 and 1/2 oz. sliced swiss cheese (presliced, has wholes in it, white)
2 and 1/2 tablespoons flour
2 and 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 pound mushrooms, sliced (about 1 cup for those without scales in the kitchen, don't get one for the bath after this meal)
1 tablespoon chopped shallots
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon chopped parsley

If you had all that in the kitchen without a trip to the store, I am impressed

Now the Game Plan:
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.
2. Arrange open breasts on a tray, smooth side down.  Cut a piece of ham and a piece of cheese the same size as half the breast.  Put the ham, then cheese on one side of the breast.
3. Fold breast in half to cover ham and cheese.  Seal edges by pounding with mallet.  Repeat with remaining breast.
4. Roll breasts in 2 tablespoons of flour to coat, shake off excess.
5. Heat 2 tablespoons of butter and the oil in a 10" skillet.
6. Add chicken breasts, cook until underside is golden brown.
7. Turn and cook other side 6 to 8 minutes or until golden brown and cooked through.
8. Place breasts on a platter and keep warm in an oven set on low.
9. Add mushrooms and shallots to skillet in which chicken cooked, cook until tender and lightly browned.
10. Add tomatoes and wine. Simmer until most of the liquid has evaporated.
11. Stir in heavy cream, cook until reduced by half.  Remove from heat.
12. In a 1 quart saucepan melt remaining butter over low heat.
13. Stir in the remaining flour with a wire whisk, blend well.
14. Add light cream, cook, stirring continuously , until thickened and smooth.
15. Add salt and pepper.
16. Gradually add saucepan mixture to tomato mixture in the skillet and cook over low heat until heated through.
17. Pour the skillet sauce over chicken and sprinkle with chopped parsley.

EAT, frozen peas and microwaved potatoes go well with this dish.