Chicken Supreme (Supremes De Volaille) - cooking recipe

Ingredients

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

Preparation

Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
Roll breasts in 2 tablespoons of flour to coat, shake off excess.
Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
Add chicken breasts; cook until underside is golden brown.
Turn and cook other side 6 to 8 minutes or until golden brown.
Place breasts on a platter and keep warm in a low oven.
Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
Add tomatoes and wine; simmer until most of the liquid has evaporated.
Stir in heavy cream; cook until reduced by half. Remove from heat.
In a 1 quart saucepan melt remaining butter over low heat.
Stir in the remaining flour with a wire whisk; blend well.
Add light cream; cook, stirring constantly, until thickened and smooth.
Add salt and pepper.
Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
Pour sauce over chicken and sprinkle with chopped parsley.