Beat the Chicken Doldrums with Tarragon Chicken

It's a challenge.  I get it.  We love chicken, but we find ourselves cooking it the same way each and every week.  And then we get tired of that which we love so dearly.  Enter Indulge Me to rescue you and the chicken (well...sort of....the chicken probably wouldn't agree!).

Chicken and tarragon pair wonderfully together.  There are a few other of my favorite ingredients:  fresh chives, proscuitto and wine. 

Here we go:


Ingredients:
4 boneless, skinless breast halves
1/2 cup AP flour for dredging
2-4 Tbs. extra virgin olive oil
8 oz. button mushrooms or white mushrooms
3 oz. proscuitto, sliced (if you don't eat pork, omit it)
1 cup dry white wine, like a Savignion Blanc or low sodium chicken broth
1 cup heavy cream
1 tsp. apple cider vinegar
2 Tbs. Minced Chives

Instructions: 
Season chicken with salt and pepper.  Dust each breast with flour, shaking off the excess.  
Saute chicken in hot oil in a saute pan until lightly browned on both sides, about 5-7 minutes.    Remove chicken and set aside, covering or tenting with foil to keep warm.
Add mushrooms and proscuitto to the pan.  Cook until mushrooms soften and begin to brown, about 2-3 minutes. 
Add wine or broth and cream to the pan.  Return chicken to the pan, reduce heat and summer until sauce thickens slightly, about 7 minutes. 
Stir in tarragon,  and vinegar and cook for 1 minute.  Season the sauce with salt and pepper and garnish with chives.