8 chicken breasts
8 slices ham
8 slices Swiss cheese
Fry chicken in pan until done. Place one slice of ham and one slice of cheese on each piece of chicken.
Sauce:
2 cups water
2 chicken bullion cubes
1/2 t. basil
1/2 t. onion salt
1 T. dry mustard
Boil together until bullion is dissolved. Mix in:
1 can evaporated milk
2 T. flour
2 egg yolks
Pour sauce over chicken and rice.
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