Four Servings

• 4 skinless boneless chicken breasts (1 1/2 pounds, total)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter or extra virgin olive oil
• 1 clove garlic
• 1/2 cup white wine
• 8 ounces fresh mozzarella roll, cut into 1/4 inch slices
• 4 sprigs fresh tarragon

Season the chicken breasts with salt and pepper. Melt the butter or oil in a large skillet over medium heat. Add the garlic and chicken breasts and sauté for 6 to 10 minutes, or until golden brown on both sides, turning as necessary. Remove the chicken to a plate and keep warm. Deglaze the pan with the wine and simmer briefly to reduce to half its original volume. Return the chicken to the skillet with any meat juices and cook for 1 minute. Place 2 slices of fresh mozzarella on top of each chicken breast, and place 1 sprig of tarragon on top. Cover the pan and remove it from the heat. Set aside in a warm place for a few minutes and let the mozzarella soften and begin to melt. If necessary, return the covered skillet to low heat until the mozzarella softens. Sprinkle with additional salt or pepper, as desired. Remove the garlic.

To serve, spoon some of the sauce over each breast.

© The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.