Recipe(tried): Chicken Breasts Supreme with Mushroom Sauce (with ham, Swiss cheese and asparagus)

CHICKEN BREASTS SUPREME

4 large boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter, divided use
2 teaspoons olive oil, divided use
8 spears asparagus
4 thin slices deli ham
4 slices baby Swiss cheese
Toothpicks
4 oz mushrooms, sliced or chopped
1/8 cup grated onion
2 or 3 tablespoons sour cream
1/4 teaspoon garlic powder

Place chicken breasts halves between sheets of wax paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.

Heat 1 tablespoon butter and 1 teaspoon olive oil in large skillet. Cook chicken over high heat for 4 minutes on each side (do not cook longer or they will be over-cooked and dry). Transfer to baking pan; set aside.

In a small pan, cook asparagus in water until tender; drain.

TO ASSEMBLE:
Place one piece of ham on each chicken breast and top with one slice of baby Swiss cheese and two spears of asparagus. Fold chicken over and close with toothpick.

Bake at 350 degrees F for 15 to 20 minutes.

MEANWHILE, TO MAKE THE SAUCE:
Saute onions and mushrooms in skillet in remaining 1 tablespoon butter and remaining 1 teaspoon olive oil until onions are clear. Add sour cream and garlic powder. Heat until warm, stirring constantly.

Remove toothpicks from chicken. Pour sauce over chicken and serve immediately.

Makes 4 servings
Source: Cedar Rapids Gazette, November 19, 1994