Escallops of Chicken

Ingredients:

• 4 chicken breasts, skinned and opened up by cutting part way through the middle of each one
• 4 slices of lean, cooked ham
• 4 slices of Gruyere cheese
• 175g button mushrooms, washed and sliced
• 75g butter
• a little seasoned flour
• 1 tablespoon olive oil
• 1 tablespoons chopped parsley
• 6 tablespoons of hot chicken stock

Garnish:  Chopped parsley or watercress

Method:

1. Fry the mushrooms in half the butter and set aside
2. Lightly coat the chicken in the seasoned flour and fry over a moderate heat in the remaining butter and the olive oil – about 5 minutes each side.
3. Remove from the heat but leave the escalopes in the pan – place a slice of ham on each one then a layer of mushrooms, then a little parsley and finally cover with a slice of cheese.
4. Pour the hot stock into the pan, cover and cook over a low heat until the cheese has melted.

Garnish with chopped parsley or watercress and serve with buttered new potatoes or buttered ribbon noodles and a crisp green salad.