4 whole chicken breasts, no skin, no bone, pounded to ¼-inch
4 slices ham
1 pimiento cut in strips
4 slices Swiss cheese
¼ cup butter
1 cup dries white wine
1/8 teaspoon nutmeg
1 tablespoon onion
1 cup sour cream
2 large egg yolks

· Place a slice of ham, strip of pimento, and a slice of cheese on one side of each breast. Fold second side over to cover filling. Secure with a toothpick.
· Heat butter in a frying pan over medium high heat. When butter is hot but not smoking, saute breasts on all sides until golden brown. Lower heat, add 3/4 cup of the wine, nutmeg, salt and pepper to taste. Cover, cook slowly until chicken is tender, about 15 minutes.
· Remove chicken to a warm platter; keep warm. Add onion to the pan. Cook three minutes. Stir in remaining wine. Mix sour cream with egg yolks, and stir slowly into sauce. Heat, stirring until thickened. Do not allow to boil. Check seasonings. Pour into sauce boat, and serve separately to pour over breasts. Yield: 4 servings.

Per serving (excluding unknown items): 769.0 Calories; 60.8g Fat (74.6% calories from fat); 39.3g Protein; 7.2g Carbohydrate; 277mg Cholesterol; 29mg Sodium.
Exchanges: 4 ½ Lean Meat; 9 Fat.