| 1 | Place 1 chicken breast between 2 pieces of plastic wrap. |
| 2 | Pound chicken with meat mallet or rolling pin until about ? thick; remove wrap. |
| 3 | Repeat with remaining chicken breasts. |
| 4 | heat oven to 400°F. |
| 5 | In lg. |
| 6 | Skillet over med. heat, melt 2 tbsp of the butter. |
| 7 | Cook chicken in butter until lightly browned on both sides, about 5 mins. |
| 8 | Remove chicken. |
| 9 | In same skillet, melt remaining butter; add onion. |
| 10 | Cook until onion is tender, about 2 mins., stirring frequently. |
| 11 | Remove from heat; sitr in flour and mustard. |
| 12 | Gradually add chicken broth, half and half, and wine. |
| 13 | Cook over low heat until mixture thickens and boils, stirring constantly. |
| 14 | Add mushrooms and ?cup of the cheese; stir until cheese is melted. |
| 15 | Arrange broccoli in bottom of ungreased 13"x9" (3-qt). |
| 16 | Baking dish. |
| 17 | Spoon ?of sauce (2 cups) over broccoli. |
| 18 | Alternate ham slices and chicken breasts, slightly overlapping, over sauce and broccoli down center of dish. |
| 19 | Tuck ends of ham slices under chicken. |
| 20 | Pour remaining sauce over chicken. |
| 21 | bake at 400°F for 20 to 30 mins. |
| 22 | Or until chicken is tender and no longer pink. |
| 23 | Sprinkle with remaining ?cup cheese and paprika. |
| 24 | Bake an additional 2 mins. |
| 25 | Or until cheese is melted. |
