4 chicken breasts
1/2 c. celery, chopped
1/2 c. carrot, chopped
1/2 c. onion, chopped
1 1/2 c. dry white wine
2 c. chicken broth
Salt and pepper to taste
2 1/2 tsp. butter
1 tsp. tarragon leaves
1 1/3 c. uncooked rice
3 tsp. all-purpose flour
1 c. hot milk
1/3 to 1/2 c. whipping cream
2 1/2 oz. Swiss cheese

In a large saucepan, layer chicken and vegetables. Pour on wine and chicken broth, adding water if necessary to cover chicken. Bring to a simmer until it bubbles. Salt lightly to taste and add tarragon. Cover and simmer 15 minutes. Uncover, add rice until it is in the juice. Add pepper as needed, cover and simmer 15 to 20 minutes until rice comes to the top.

Melt butter in a small saucepan, add flour and stir over medium heat until the flour and butter mix, usually 2 minutes. Remove from heat and add hot milk. Whip well. Return to heat and stir until the mixture thickens and comes to a boil. Thin out with cream, 1/3 then 1/2 cup if needed. Add salt and pepper to taste. Remove from heat, beat in 1/2 cup cheese. Pour sauce over chicken and layer with remaining cheese. Place in a 400 degree oven until brown on top. Yield: 4 servings.