Lunch / Dinner
Got a package of chicken breasts and 30 minutes? Then you’re well on your way to a great-tasting dinner. No excuse for takeout now! Some of the best meals are those with the simplest ingredients — this one of chicken, mushrooms, and a creamy sauce falls into that category.
If you don't have prosciutto, you can use bacon or just omit it. You may also substitute chicken broth for the wine.
Season chicken with salt and pepper. Dust each breast with flour, shaking off any excess.
Sauté chicken in oil in a sauté pan coated with nonstick spray, over medium-high heat, until lightly browned on both sides, about 3 minutes per side. Remove chicken, set aside, and keep warm.
Add mushrooms and prosciutto to pan. Cook until mushrooms soften and begin to brown, 2–3 minutes. Add wine and cream to pan. Return chicken to pan, reduce heat, and simmer until sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute.
Serve chicken over slices of toasted bread, and garnish with chives.
To create a crisp crust on the outside of the chicken, be sure the oil in the pan is hot before adding it.
As the sauce thickens, return the chicken to the pan to finish cooking it.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 17g 85%
Cholesterol 208mg 69%
Sodium 793mg 33%
Carbs 17g 5%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.