3 lbs. chicken breasts, split
3 c. water
1/2 c. (1 stick) butter
1 lb. mushrooms, sliced
1/2.c dry white wine
1/2 tsp. tarragon leaves
4 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
2 c. half & half
12 to 16 lasagna noodles
Boiling salted water
3/4 lb. Swiss or Gruyere cheese, shredded

Place chicken in 4-quart pan. Cover with water and bring to boil. Cover, reduce heat and simmer for 20 minutes or until tender. Strain broth and reserve. Cool chicken, bone and shred. Set aside.

In a wide frying pan melt 4 tablespoons of the butter. Add mushrooms. Sauté until limp. Add wine and tarragon. Reduce heat and cook until most pan juices have evaporated. Set aside.

In a 2 quart pan, melt remaining butter. Blend in flour, salt, pepper and nutmeg. Cook, stirring until bubbly. Remove from heat and gradually stir in half and half. Add 2 cups of the reserved broth. Return to heat and cook, stirring until smooth and thickened. Stir mushroom into sauce.

Cook noodles in boiling water until al dente. Drain, rinse well with cold water and drain again. Butter a 9x13-inch baking dish. Spread a thin layer of sauce on bottom. Arrange 1/3 of noodles in even layer over sauce. Spread 1/3 of chicken over noodles. Top with 1/3 of sauce. Cover with 1/3 of cheese. Repeat layers two more times ending with cheese. If made ahead, cover and refrigerate.

Bake uncovered, in 350°F oven 40 to 50 minutes until hot and bubbly. Cut into squares. Good served with grapes and melon. A nice change from red sauce and meat.

Serves 8.