2 tbsp. flour
1 tsp. tarragon
1/4 tsp. salt
1/4 tsp. white pepper
4 (1 lb.) skinned, boned chicken breast halves
2 tbsp. butter
4 slices (2 oz.) boiled ham
2 tsp. flour
2/3 c. evaporated milk
1/3 c. dry white wine
1 c. (4 oz.) shredded provolone cheese

Combine 2 tablespoons flour, tarragon, salt and pepper in plastic bag; add chicken. Shake well to coat. Melt butter in medium skillet. Saute chicken over medium heat until golden and cooked through. Remove to heated platter. Cut ham into strips; cook 2-3 minutes in same skillet. Place over chicken; keep warm.

Stir 2 teaspoons flour into drippings in skillet. Blend well. Gradually stir in milk and wine. Cook over medium heat until it comes to a boil and thickens. Stir in cheese. Serve immediately. Variation: Veal cutlets and peppered ham for meats.