Annie's Breast Of Chicken Supreme On Stainless Steel Platter

• Mix flour, salt, and paprika.
• Cover breasts with flour mixture.
• Shake off loose flour and sauté breasts in very hot butter over moderately high flame until brown on both sides.
• Transfer to a pan or bowl and pour Special French Dressing over browned chicken and let stand for 15 minutes, basting often with dressing.
• Cut sliced ham into 6-8 pieces, one for each chicken breast.
• Sauté potatoes until golden brown in butter left from chicken - more butter may be added if needed.
• Transfer to a bowl.
• Chop the mushroom stems and sauté in same pan as chicken and potatoes.
• Season with salt and pepper.
• Place the ham slices on a stainless steel platter (a glass baking dish works just as well).
• Cover each ham slice with some of the sautéed mushroom stems.
• Place a chicken breast on top of the mushrooms and ham.
• Add the browned potato balls, filling in empty spaces; pour sauce over the entire casserole.
• Cover.
• At this point, the dish can be refrigerated for cooking later.
• When ready to cook, heat oven to 350°.
• Bake about 45 minutes for medium breasts, and 1 hour for large breasts (I cook for 1 hour if the breasts have been refrigerated).
• Baste several times with drippings while cooking.
• Last 15 minutes, cover breasts with large sautéed mushroom caps and continue to bake covered until chicken is tender.

Serves 6 to 8