Chicken Cordon Bleu

4 skinless, boneless chicken breast halves (about 1 pound total)
4 slices prosciutto or fully cooked ham
4 slices Swiss cheese (3 ounces total)
3 tablespoons margarine or butter
1 cup sliced fresh mushrooms
1 clove garlic, minced
2 tablespoons all purpose flour
¼ teaspoon ground nutmeg
1 cup milk
2 tablespoons dry white wine
Hot cooked noodles (optional)

1.Rinse chicken; pat dry.  Place each breast half between 2 pieces of plastic wrap.  Pound lightly into a rectangle about 1/8 inch thick.  Remove plastic wrap.
2.Place a slice of prosciutto or ham and a slice of cheese on each chicken piece.  Fold in the bottom and sides; roll up jelly-roll style. Secure with wooden toothpicks.
3.In a 10-inch skillet cook rolls in 1 tablespoon of the hot margarine or butter over medium-low heat for 20 minutes or till tender and juices run clear.  Turn to brown evenly.  Remove toothpicks.
4.Meanwhile, for sauce, in a small saucepan melt the remaining 2 tablespoons of margarine or butter.  Add mushrooms and garlic.  Cook and stir till tender.  Stir in flour and nutmeg.  Add milk all at once.  Cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Stir in wine.
5.If desired, serve chicken rolls atop hot cooked noodles.  Top with sauce. Makes 4 servings.

Source:
Better Homes and Gardens cookbook