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| 4 Esslöffel | Butter or margarine (1/2 stick) |
| 1/4 Tasse | vegetable oil |
| 1 | Stalk celery, cut into thin strips (2-inch-long) |
| 2 klein | Carrots, peeled, cut into thin strips |
| 1 mittel | Yellow onion finely chopped |
| 4 Scheibe | Boiled ham, cut into thin strips |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 1/4 Tasse | all-purpose flour |
| 4 | Whole chicken breasts (4 halves) |
| 4 | Thin slices Swiss cheese |
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Preheat the broiler. Skin and bone the chicken breasts. Melt 2 tablespoons of the butter and 2 tablespoons of the oil in a heavy skillet over medium heat. Add the celery, carrots, onion and ham. Reduce the heat and cook, covered, for 10 minutes, stirring occasionally. The vegetables should not brown. Blend the salt, pepper and flour in a small bowl.
Remove the vegetables to a plate and keep warm. In the same skillet, heat the remaining butter and oil over medium-high heat. Dredge the chicken breasts in the flour mixture and shake off any excess. Place the meat in the skillet and cook for about 3 minutes on each side to brown. Reduce the heat to medium if necessary, to prevent burning.
Arrange the chicken pieces in a foil-lined 15-by 10-by 1-inch baking pan. Divide the vegetable mixture evenly and top each piece of chicken. Place a slice of cheese on top of the vegetables. Broil just until the cheese melts. Do not let the cheese burn.
[ Reader's Digest Quick Thrifty Cooking; 1985 ]
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