| Dust chicken breasts with the seasoned flour. Heat the butter in frying pan; add crushed garlic and chicken; saute gently until chicken is lightly golden brown. Add wine; bring to the boil. Reduce heat; simmer covered 20 minutes or until chicken is tender; remove chicken from the pan. Trim ham and cheese to approximately same size as chicken. Put a slice of ham on each chicken fillet, then top with cheese. Put on a heatproof serving dish. Cook in a moderate oven, uncovered, for 10 minutes or until the cheese has melted. While chicken is in oven, bring liquid to the boil; boil uncovered until approximately a half a cup of liquid remains in pan. Reduce heat, add cream, chopped shallots and mustard; stir until combined. Season with salt and pepper. Pour sauce over chicken. |
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