Tarragon-Cream Chicken

• 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

1. Season chicken with salt and black pepper.
2. Dust each breast with flour, shaking off any excess.
3. 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.
4. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes.
5. Add wine (or broth) and heavy cream.
6. Return chicken to pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes.
7. Stir in tarragon and vinegar; cook 1 minute.
8. Garnish with chives.
9. Serve chicken over slices of toasted bread

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Taken from www.epicurious.com/recipes/member/views/tarragon-cream-chicken-1238068 (may not work)