1. Poach chicken breasts in chicken broth or seasoned water until cooked through, cool thoroughly and shred. 2. Place potato slices into salted, boiling water and cook until just tender. Remove and place in the bottom of a greased casserole dish. Top with shredded chicken. 3. In a saute pan, melt butter and cook garlic and shallot until soft. Add flour and broth and whisk well. Add wine and half and half. Bring to a boil. 4. Add mustard and mayo and remove from heat. Add cheese and stir till melted. Season with salt and pepper to taste. 5. Pour mixture atop the chicken and potatoes. Bake at 375 degrees for 20 minutes or until golden and bubbly. ---------------------------------------------------------------------------
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