Saute mushrooms in 2 T butter. Pounds chicken breasts until flattened to 1/4 inch thick. Place a slice of ham and a slice of cheese on each breast. Starting at narrow end, roll toward wider end. Secure with toothpicks. Combine flour, 1/4 t salt, and 1/4 t pepper in a shallow dish.
Coat chicken in flour mixture. Reserve flour mixture. In a large skillet, heat 4 T butter and oil. Add chicken and brown. Transfer chicken to a greased, shallow 2 quart casserole dish in a single layer.
Discard fat in skillet and add remaining 2 T butter. Gradually add 2 T of reserved flour mixture, stirring constantly until light brown. Slowly add broth, stirring constantly until smooth. Add remaining 1/4 t salt, remaining 1/4 t pepper, sauteed mushrooms, wine and tabasco sauce.
Simmer 5 minutes. Pour over chicken and cover. Bake at 350 f0r 30 minutes. Sprinkle with almonds.
Originally Submitted
2/17/2010
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