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Chicken Saute, Chasseur

Singe a tender chicken of two and a half pounds. Cut it into twelve pieces. Season with a teaspoon salt and half teaspoon white pepper. Heat well in a frying pan two tablespoons olive oil; add the chicken, the pieces one beside the other, and briskly fry for six minutes on each side; remove all the white meat from the pan, keeping it warm, and slowly fry the legs for five minutes longer. Add the white meat again to the dark. Slice very fine six sound shallots and half ounce lean, raw ham and add to the chicken. Toss all well and cook for two minutes, moisten with two tablespoons sherry, half gill tomato sauce and one gill half glaze, adding eight sliced canned mushrooms. Cover the pan and let slowly cook for ten minutes. Pour into a hot dish, arrange six pieces heart-shaped bread croutons around the chicken, sprinkle a little chopped parsley over and serve.