Savory Filet de Poulet

3/4 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon savory
4 whole chicken breasts, split, skinned and boned
1/4 to 1/2 cup butter
4 thin, deli-style slices boiled ham
1/4 cup butter (if necessary)
1 pound fresh mushrooms, sliced or coarsely chopped
2 small onions, chopped
1 clove garlic, crushed
1 tablespoon minced parsley
1/4 teaspoon savory
1 teaspoon salt
Pinch of pepper
1/8 teaspoon mace
1 cup chicken broth
2 teaspoons light brown sugar
1/2 cup orange juice

In a small bowl, combine flour, salt, pepper and 3/4 teaspoon savory. Dredge chicken breasts in flour mixture.

In a large skillet, heat 1/4 cup butter, and fry chicken until golden brown. Add remaining 1/4 cup butter as needed. Drain chicken on paper towels; set aside.

Trim ham slices of excess fat; cut in half lengthwise and roll up. Using the same skillet, brown ham lightly. Drain on paper towels; set aside.

In the same skillet, heat additional 1/4 cup butter, if needed. Add mushrooms, onions, garlic, parsley, savory, 1 teaspoon salt, pinch of pepper and mace. Saute over medium heat until mushrooms are tender. Stir in chicken broth, brown sugar and orange juice. Cook and stir for about 5 minutes.

Arrange chicken and ham rolls in a 9 x 13-inch casserole; pour mushroom-onion mixture over all. Cover tightly with aluminum foil, and refrigerate until baking time, or bake immediately in a preheated 325 degree F oven for 60 minutes.

Yields 6 to 8 servings.