Chicken Paola

4 chicken breasts (boned & butterflied)
1 Tablespoons butter
1 Tablespoon olive oil
1/4 c white wine
1 clove garlic
1/2 lb fresh mozzarella (sliced into 8 slices)
A few sprigs of fresh tarragon
Salt & pepper to taste.

Saute chicken breasts over medium heat in butter and olive oil until golden brown on both sides.

Add white wine to pan and simmer briefly, less than a minute.

Place two slices of mozzarella on top of each chicken breast and sprinkle tarragon leaves on cheese. Place cover on pan and remove from heat. Let stand for a few minutes until the mozzarella begins to melt.

Season with salt & pepper.

Garnish with fresh tarragon sprigs.

Serves 4.