12 boneless — skinless chicken breasts
salt and pepper
4 clove garlic — crushed
2 tablespoon flour — plus more for dredging
4 tablespoon butter (divided use)
3 tablespoon oil
1/2 cup dry sherry
2 onions — finely minced
3/4 lbs mushrooms — sliced
2 cup chicken broth
1/2 cup dry white wine
1 cup shredded cooked ham
1 cup green grapes (optional)

Sprinkle chicken with salt and pepper and spread with garlic. Dredge in
flour. Heat 3 tablespoons butter and the oil together in a heavy skillet
and saute the chicken breasts on both sides until golden. Remove the
breasts to a shallow casserole dish (you may have to do this in several
batches). Pour sherry into skillet and heat through, then pour over the
chicken breasts. Add to skillet remaining 1 tablespoon butter and the
onions. Saute onions until clear and soft. Add mushrooms and cook for 2
minutes. Blend in 2 tablespoons flour. Gradually add chicken broth and
continue cooking (stirring) until smooth. Don’t let the liquid cook
away. Add wine, ham, and salt and pepper to taste. Pour broth mixture
over chicken. Bake at 350 degrees for 45 minutes. Stir in green grapes,
if desired.