Soak a small handful of the dried chanterelles in hot water. Let soak for 30 minutes to soften. When softened, mince the mushrooms. Measure 1 tablespoon of the minced mushrooms and set aside. Strain and reserve soaking liquid.

Preheat oven to 350 degrees Fahrenheit.

Pound chicken breasts and flatten to 1/4 - 1/2 inch thick.

Sprinkle each breast with about 1/8 teaspoon of freshly ground black pepper. Use more or less depending on your taste.

Place a slice of ham and a slice of Swiss cheese on each flattened breast and roll, starting from the narrow end of the breast.

Dredge the rolled breasts in flour.

Coat the rolled breasts with egg.

Dredge the rolled breasts in the bread crumbs, ensuring all parts are evenly coated.

Heat a large, heavy skillet over medium heat.

Add 3 tablespoons of butter and 3 tablespoons of olive oil.

When melted and hot, add the rolled breasts and brown on all sides.

Transfer rolled breasts to a baking dish and bake about 15 minutes or until internal temperature has reached 160 degrees Fahrenheit.

While the chicken is in the oven, prepare the sauce. First, rinse out your pan if it is filled with burnt bread crumbs.

Add remaining 2 tablespoons of butter.

Add minced shallots and minced mushrooms.

Cook, stirring often for 1 or 2 minutes.

Add reserved mushroom liquid and reduce until most of the liquid has evaporated.

Add wine and reduce by half.

Add cream and corn starch, stirring continuously.

Add a pinch of ground nutmeg.

If needed, season with salt.

Keep stirring until sauce has thickened.

Remove from heat.

Drizzle sauce over chicken and serve.