In a shallow dish, marinate the thinly sliced ham and diced shallots in 1 cup of white wine.

Let it marinate for at least 30 minutes.

Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.

In a large skillet, melt the butter over medium heat.

Add the floured chicken cutlets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

Drain the marinated ham mixture, reserving the liquid.

Add the drained ham mixture to the skillet with the remaining butter and cook for 5-8 minutes until slightly browned.

Return the cooked chicken cutlets to the skillet with the ham mixture and cook together for an additional 5-8 minutes.

Pour the reserved wine mixture into the skillet with the chicken and ham.

Allow it to simmer for another 5-8 minutes to meld the flavors.

Remove the chicken from the skillet and transfer them to a serving platter.

In the same skillet, stir in the Dijon mustard and heavy cream.

Cook until the sauce is heated through and slightly thickened.

Pour the creamy sauce over the chicken and ham.

Serve the Chicken à la Belge over cooked rice.

Enjoy your delicious Belgian-inspired dish!