4 boneless chicken breasts Salt and pepper 2 tablespoons butter 1/2 cup dry white wine 1 can (10.75 ounces) cream of chicken soup 1 cup milk 4 to 8 thin slices of ham 1 cup shredded Swiss cheese 2 tablespoons chopped Italian parsley
Pound chicken slightly. Season chicken with a little salt and pepper. Heat the butter in a large skillet. Cook chicken in skillet for 5 to 8 minutes per side or until browned and cooked through. Remove chicken from skillet to a plate. Cover to keep warm. Add wine to the pan. Turn up heat and bring to a simmer, stirring up any of the brown bits on the bottom. Add soup and milk and whisk until smooth. If sauce gets a little too thick add a little more milk. Add chicken back to the pan. Top each piece with some ham and sprinkle each with some cheese. Cover the skillet and cook for a few minutes until cheese melts. Garnish with parsley. Great with hot cooked buttered egg noodles or rice.
Recipe from Festival Foods.