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.