You will need:
4 skinless boneless chicken breasts (1 1/2 pounds, total)
Salt, to taste
Freshly ground black pepper, to taste
Sign Up and Save
Get six months of free digital access to The Telegraph
2 tablespoons unsalted butter or extra-virgin olive oil
1 clove garlic
1/2 cup white wine
8 ounces fresh mozzarella roll, cut into 1/4 inch slices
4 sprigs fresh tarragon
Cook's notes: If the chicken breasts are large, they will take a little longer to cook. Chicken should be close to thoroughly cooked in Step 1. Instead of using just salt and pepper to season this dish, I like to make a little seasoning blend, by combining kosher salt, coarsely ground black pepper, dried red pepper flakes, and dried thyme. If desired, you can jazz up this dish by placing a thin slice of prosciutto on top of chicken before adding cheese, and/or garnish dish with diced tomato or sliced of Fuyu persimmon.
Yield: 4 servings
1. Season chicken breasts with salt and pepper. Melt butter or oil in large skillet over medium heat. Add garlic and chicken breasts; cook 6 to 10 minutes, or until golden brown on both sides, turning as necessary.
2. Remove chicken to plate and keep warm. Deglaze pan with wine and simmer briefly to reduce to half its original volume. Return chicken to the skillet with any meat juices and cook for 1 minute.
3. Place 2 slices of fresh mozzarella on top of each chicken breast, and place 1 sprig of tarragon on top. Cover the pan and remove it from the heat. Set aside in a warm place for a few minutes and let the mozzarella soften and begin to melt. If necessary, return the covered skillet to low heat until mozzarella softens. Sprinkle with additional salt or pepper, as desired. Remove the garlic.
4. To serve, spoon some sauce over each breast.
Nutrition per serving: Calories 320 (50 percent from fat), protein 29.1 g, carbohydrates 10.0 g, fat 18.0 g (saturated 6.2 g), cholesterol 56 mg, sodium 890 mg, fiber 2.9 g.