Melt butter and oil in a skillet. Coat each chicken fillet with flour and sauté in skillet, 4 minutes on each side or until almost tender. Season with salt and pepper. Cover each fillet with 1 slice of ham and 1 slice of cheese. Pour wine over fillets and reduce until alcohol is evaporated and cheese starts melting. Add tomato sauce and bring to a boil.
Stir in heavy cream. Correct seasoning.
Serve fillets over pasta or rice pilaf.
Preparation Time: 40 minutes