Prep 15 mins
Cook 15 mins
Flexibility is the secret to this recipe. If you don't have the wine, you can use chicken broth. Can't find prosciutto? You can substitute bacon or omit entirely. Quick and simple.
- 4 boneless skinless chicken breast halves
- 1⁄2 cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces white mushrooms, halved if large
- 3 ounces prosciutto, sliced (optional) or 3 ounces cooked bacon, crumbled well drained (optional)
- 1 cup dry white wine or 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons minced fresh tarragon
- 1 teaspoon apple cider vinegar
- minced fresh chives, to garnish
- toasted bread
- Season chicken with salt and black pepper.
- Dust each breast with flour, shaking off any excess.
- Saute chicken in olive oil in a saute pan coated with cooking spray.
- Cook until lightly browned on both sides, 5-7 minutes.
- Remove chicken, set aside, and keep warm.
- Saute mushrooms and prosciutto (or bacon) in the pan until browned.
- Add wine (or broth) and heavy cream.
- Return chicken to pan, reduce heat and simmer until sause thickenslightly, about 8 minutes.
- Stir in tarragon and vinegar; cook 1 minute.
- Garnish with chives.
- Serve chicken over slices of toasted bread.
- Serves 4.
Very good recipe. I used ham instead of bacon or prosciutto, as I was trying to get rid of the leftover Christmas ham (The website pulled recipe up for a "ham" search.) I had to add extra salt to make up for the pork difference. Nonetheless, an average rating of 4.67 stars was pretty good for my family.
This is really good. I didn't have prosciutto this time (there will be a next time), so used bacon. It was a really nice combination of flavors. The fresh tarragon is the star of this dish. Highly recommend.