Ingredients
Season:
4 boneless, skinless chicken breast halves
Dust Chicken with:
1/2 cup all-purpose flour
Saute Chicken in; Remove:
2 T. olive oil
Add:
8 oz. white mushrooms, halved if large
3 oz. prosciutto, sliced
Add:
1 cup dry white wine or low-sodium chicken broth
1 cup heavy cream
Return to Pan:
Browned chicken
Stir in:
2 t. minced fresh tarragon
1 t. apple cider vinegar
Garnish with:
Minced fresh chives
Serve over:
Toasted bread
Preparation
Season chicken with salt and black pepper.
Dust each breast with flour, shaking off any excess.
Saute chicken in olive oil over medium-high heat in a saute pan coated with nonstick cooking spray. Cook until lightly browned on both sides, 5-7 minutes total. Remove chicken, set aside, and keep warm.
Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes.
Add wine (or broth) and heavy cream.
Return chicken to pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes.
Stir in tarragon and vinegar; cook 1 minute.
Garnish with chives.
Serve chicken over slices of toasted bread
