2 chicken breasts, skinned and boned (pound 1/2-inch thick)
4 relatively thick slices Swiss cheese (any low-fat cheese works fine 4 x 4-inch or larger slices folded over)
4 slices cooked ham or pastrami 4 x 4-inch or folded
6 Tbsp. butter or diet margarine
3/4 lb. fresh mushrooms, sliced
1 medium onion, sliced thin and diced
3 Tbsp. flour
2 c. whole milk or 2% fat
1/4 c. brandy or cooking sherry
salt and pepper to taste
sprinkle tarragon

Top each 1/2 chicken breast with cheese and ham, roll up and secure with skewers or toothpicks. Melt butter in skillet and brown chicken 8 minutes, until nicely brown; remove from pan. Cook mushrooms and onions until tender. Blend flour, gradually add milk and brandy or cooking sherry. Stir constantly until thickened. (Nonstick pan only.) Return chicken and simmer, covered, stirring occasionally, every 2 minutes, for 20 minutes on low heat. Meanwhile, cook noodles or rice of your choice. Serve chicken cut 1/2-inch thick slices. Serve over noodles or rice and top with sauce. Great company dish.