Make Espagnole sauce, add mushrooms to it, correct seasoning and keep the sauce hot. Divide chicken into pieces convenient for serving, brush them with salad oil or oiled butter. Cut a slice of bread to fit the serving dish; fry this until lightly browned. Cut the ham into short strips and fry this. Grill prepared chicken until tender—about 15–20 min.
Pile chicken on the croûte, strain sauce round, and garnish.