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Cut pocket in breast, Melt 2 tbl butter in skillet, Add mushrooms and saute 4 min. Stir in ham, sherry, lemon, tarragon and garlic. Cook a few minutes...Remove from heat and add cheese, season with salt anbd pepper. Stuff mixture into each breast. Place chicken on sheet covered with wax paper. Place sheet of wax paper and put books on top over chicken.Rifrigerate a few hours...When ready to cook...Coat each chicken with flour...Grease baking dish...Melt 1/4 C butter in skillet. Saute chicken until golden brown. Warm brandy and flame chicken...Transfer to dish and set aside....Reserve skillet with pan juices. Preheat oven to 350...Stir tomato sauce and mustard into juices. Mix flour with small amount of chicken broth and blend until smooth.....Stir in remaining broth...Add to skillet...Place over mdium heat and simmer 5 min...stirring constantly with whisk...Gradually add cream...Stir to blend well...Add wine, sherry and white pepper...Pour over chicken and bake 15 min....
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