CHICKEN SALTIMBOCCA

 6 whole boned chicken breasts, cut in half 
flour  
1/3c. clarified butter 
12 thin slices prosciutto
6 1 oz slices Monterey Jack cheese, cut in half 
1/4 C. chopped shallots 
3 cloves of garlic, minced 
1/3 lb. mushrooms, sliced  
1/3 c. dry white wine
1 C. chicken broth
1 tsp. each fresh thyme, oregano
1/2 C Sherry
1/2 C cream
Salt and pepper to taste

Coat chicken with flour. 
Brown In butter in skillet. 
Arrange in buttered 9 x IS-inch baking dish. 
Top each piece with 1 slice prosciutto and 1/2 slice cheese. 
Saute shallots and garlic in skillet until tender. 
Add mushrooms, wine, broth and herbs. 
Bring to a boll. Cook for 10 minutes. 
Stir in 1 tablespoon flour blended with a small amount of Sherry. 
Stir In remaining Sherry and cream; season with salt and pepper. 
Pour sauce over chicken.
Bake at 375 degrees F for 10 minutes. 
Yield: 6 servings.