Chicken Breasts Provolone

2 tablespoons flour
1 teaspoon tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
4 -  skinned, boned chicken breast halves
2 tablespoons butter
1 teaspoon oil
4 slices boiled ham
2 teaspoons flour
2/3 cup half and half
1/3 cup dry white wine
1 cup (4 ounces) shredded provolone cheese

Mix 2 tablespoons flour, tarragon, salt, and white pepper in a plastic bag.  Add chicken and shake well.  Melt butter and oil in medium skillet.

  Sauté chicken over medium heat until golden and thoroughly cooked.  Place chicken on warmed platter.  Cut ham into strips;
cook 2 to 3 minutes in same skillet.  Place ham over chicken;  keep warm in oven.  Stir 2 teaspoons flour into same skillet and mix well
with the juice from the chicken and ham.  Gradually stir in half and half and wine.  cook over medium heat until mixtures just
thickens.  Stir in cheese until smooth.  Pour over the meat.

You can serve this delightful dish on a bed of wild rice pilaf and garnish with fresh tomatoes.

Makes 4 servings