CHICKEN ALA BELGIQUE

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne
3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured.
Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir until heated through and slightly thickened. Pour over meat. Serve with rice.

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