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.