Tennessee Club Chicken
|Thin cooked ham slices||8 Small|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Halve chicken breasts; wash and pat dry.
Cut a pocket, about 3x2, in thin side of each.
Place breasts on waxed paper.
Saute ham slices quickly in a large frying pan; cool slightly.
Tuck one into pocket in each half chicken breast.
Mix 1/4 cup of the flour, 1 teaspoon of the salt and pepper in a cup; sprinkle over chicken to coat evenly.
Melt butter or margarine in frying pan used for ham; add chicken breasts and brown slowly; place in a large shallow baking dish.
Blend remaining 1/4 cup flour and 1/2 teaspoon salt into drippings in pan; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring, scraping brown bits from bottom of pan, until sauce thickens and boils 1 minute; stir in sherry.
Pour over chicken breasts; cover.
Bake in moderate oven (350Â°) 45 minutes, or until chicken is tender.
Arrange chicken on a heated deep serving platter; spoon sauce over top.
Garnish with parsley, if you wish.