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By Craig Claiborne
When the chicken breasts are prepared, have them cut into halves. This will leave six halves, each with a main wing bone attached.
Sprinkle the chicken with salt and pepper and dip into the cream. Dredge lightly with flour and cook on all sides in the butter until golden brown. Cook over low heat until cooked through.
To serve, place a slice of toast on each of six warm plates. Top with a piece of ham, then with a piece of the sautéed chicken. Garnish with a mushroom cap and spoon the sauce supreme over.
© 1966 Craig Claiborne estate. All rights reserved.