6 whole chicken breasts, boned, skinned and halved
salt and pepper
4 cloves garlic, crushed
1/2 c. flour
3 tbsp. butter
3 tbsp. oil
1/2 tsp. dry tarragon
1 1/2 c. chicken broth
1/2 c. dry white wine
12 slices boiled wine
12 thin slices Mozzarella cheese

Season chicken with salt and pepper. Spread with crushed garlic and flour. Sauté in oil and butter until light brown. Place in shallow casserole and sprinkle with tarragon. Add broth to skillet and heat while scraping brown particles from bottom of pan. Add wine and pour over chicken. Cover and bake 20 minutes; add cheese 5 minutes before serving and bake, uncovered, until cheese melts.

To Freeze: After adding the wine mixture to chicken, cover and freeze. Allow casserole to thaw 1 to 2 hours then bake, covered, for an hour. Finish as directed.

Makes 12 servings.