Chicken Provolone

• 1 pkg. boneless chicken breasts
• 1/2 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. tarragon leaves
• 1/4 c. butter
• 1/4 c. white wine
• 1/2 lb. fresh mushrooms
• 5 slices Provolone cheese

1. Between 2 pieces of Saran Wrap, pound chicken to 1/4-inch thickness.
2. In a small bowl, mix flour, salt, pepper and tarragon. Add chicken and dredge to coat.
3. In a large skillet, melt butter. Add chicken and saute, turning once, until fork-tender.
4. Add wine and turn to coat.
5. Remove to a shallow pan and keep warm.
6. Add mushrooms to a skillet; saute 3 minutes.
7. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
8. Top each chicken piece with 2 tablespoons mushrooms, sauce and 1 slice of cheese.
9. Broil 8 inches from heat until cheese melts.

chicken breasts, flour, salt, pepper, tarragon leaves, butter, white wine, fresh mushrooms, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024632 (may not work)