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Categories:
chicken all-purpose olive oil white mushrooms bacon white wine heavy cream tarragon apple cider vinegar fresh chives Bread
Viewed: 29 - Published at: 4 years agoIngredients
- 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
Method
- 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.
