4 chicken breasts, skinned and boned
1/2 c. flour
1 tsp. salt, divided
1/4 tsp. pepper
1/2 tsp. tarragon leaves
1/4 c. butter
1/4 c. white wine
1/2 lb. fresh mushrooms
4 slices Provolone cheese

Pound chicken to flatten 1/4 inch (or use Market Day skinless, boneless chicken breasts). Mix flour, 1/2 tsp. salt, 1/8 tsp. pepper and tarragon. Dredge chicken. Saute in butter at 6 minutes or until fork tender. Add wine and turn chicken to coat. Remove chicken to plate. Saute mushrooms with remaining salt and pepper. Return chicken to pan. Top with mushrooms and cheese. Cook until cheese melts. Use butter instead of regular, and recipe is excellent cholesterol free recipe.