Wash the chicken fillets, dab dry and season with salt and pepper. Wrap 2 slices of ham around each fillet. Clean and wash the mushrooms. Peel, wash and chop onions and carrots.
Wash the rosemary, chop roughly.
Heat the oil in a large frying pan. Fry the fillets for 4-5 minutes while turning. Take out. Fry carrots, onions and mushrooms in hot frying fat for about 5 minutes. Add sherry and 1⁄2 l water, bring to the boil.
Add rosemary, laurel and juniper berries. Stir in broth and almonds. Add the fillets to the vegetables and braise covered for about 20 minutes. Season sauce with salt and pepper. Fougasse bread tastes good with it.