|Chicken breasts||2 , halved|
|Onion||1 Medium, peeled and sliced|
|Deviled ham||1 Can (10 oz)|
|Dry white wine||2 Tablespoon|
|Prepared mustard||1⁄2 Teaspoon|
Wash chicken; dry well.
Place, skin side down, in a single layer in a large frying pan; sprinkle with salt and paprika.
Place on slices on top; cover tightly. (No need to add any water.)
Cook over low heat 30 minutes.
Push onion to side of pan; turn chicken.
Blend deviled ham, wine and mustard in a cup; spoon over chicken; cover.
Cook 20 minutes longer, or until chicken is tender.
Place on a heated serving platter; spoon onion and remaining liquid in pan over top.