Follow these steps for perfect results
boneless skinless chicken breast halves
halves
all-purpose flour
olive oil
white mushrooms
halved if large
prosciutto
sliced (optional)
white wine
dry
heavy cream
fresh tarragon
minced
apple cider vinegar
fresh chives
minced
toasted bread
toasted
Season chicken with salt and black pepper.
Dust each chicken breast with flour, shaking off any excess.
Heat olive oil in a saute pan coated with cooking spray.
Sauté chicken until lightly browned on both sides, about 5-7 minutes.
Remove chicken from the pan and set aside to keep warm.
Add mushrooms and prosciutto (or bacon) to the pan and saute until browned.
Pour in white wine (or chicken broth) and heavy cream.
Return chicken to the pan, reduce heat, and simmer until the sauce thickens slightly, about 8 minutes.
Stir in minced fresh tarragon and apple cider vinegar; cook for 1 minute.
Garnish with minced fresh chives.
Serve the chicken over slices of toasted bread.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Use fresh tarragon for the best flavor.
Everything you need to know before you start
15 minutes
Sauce can be made ahead and reheated.
Serve the chicken and sauce over toasted bread, garnished with fresh chives. Drizzle with a little extra olive oil.
Serve with a side of roasted asparagus.
Accompany with a simple green salad.
Pair with the same wine used in the recipe.
Discover the story behind this recipe
Classic French cuisine
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