Ingredients
4 boneless, skinless chicken breast halves
2 cups sliced fresh mushrooms
2 Tbsp. margarine or butter, melted
¼ cup white wine
½ lb. skim mozzarella, sliced
2 sprigs fresh tarragon, chopped
Salt and pepper to taste
Preparation
In a large skillet sauté chicken and mushrooms in margarine until golden brown. If your skillet is not large enough to hold all, mushrooms can be sautéed first and set aside. Add wine and simmer for a few seconds. Add mushrooms, if cooked separately. Top each chicken breast with cheese and sprinkle with tarragon. Cover pan and remove from heat. Remove cover when cheese melts. Season with salt and pepper.
