Instructions: Melt 1 Tbsp. of butter and cook shallots for several minutes. Add chicken and chicken broth and simmer for about 10 minutes. Remove chicken and place in a large baking dish, reserving the chicken stock with shallots. In a separate pan, melt the remaining butter and add flour and stir until a paste forms. Add reserved chicken stock and shallots and bring to a boil; mixture should start to thicken. Reduce heat and add cream, sherry, parsley and salt and pepper. Cook over low heat for several minutes. Pour sauce over chicken and sprinkle with ham and cheese. Bake at 350 for 20 minutes or until cheese melts. Serve with rice or pasta.

Chefs Notes: Use fat-free chicken broth and fat-free Half and Half in place of the cream.

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