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.
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.
Season chicken with salt and black pepper.
Dust each breast with flour, shaking off any excess.
Sauté chicken in olive oil in a sauté pan coated with cooking spray.
Cook until lightly browned on both sides, 5-7 minutes.
Remove chicken, set aside, and keep warm.
Sauté 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 sauce thickens lightly, about 8 minutes.
Stir in tarragon and vinegar; cook 1 minute.
Garnish with chives.
Serve chicken over slices of toasted bread.
