• 1 5-ounce boneless chicken breast
  • 1 green onion
  • 1 ounce fresh mushrooms
  • 1 ounce sandwich ham, thinly sliced
  • 1/4 cup heavy cream
  • 1 ounce Chardonnay wine
  • 2 tablespoons butter
  • 1/2 cup flour



Slightly pound out chicken. Cut onion and slice mushrooms. Julienne ham into 1/8-inch wide strips. Place butter in sauté pan over medium to high heat. Dust chicken breast with flour and place in hot pan. Sauté until brown on both sides. Add mushrooms, onions, and ham. Sauté until mushrooms change color. Add wine and flambé. Add heavy cream; stirring until cream thickens. Serve over wild rice.