Are you tired of the same old menus? Try Pan Tarragon Chicken

Pan Tarragon Chicken from the kitchen of Tiffanie Huntley

This recipe serves 4

4 boneless skinless chicken breasts
4 slices prosciutto di Parma (or turkey bacon or thin slices of ham)
4 ounces garlic and herb cheese (boursin or laughing cow or 4 slices swiss cheese)
toothpicks
3 TB olive oil
salt and pepper

For sauce:
2 TB unsalted butter
2 TB flour
1/2 cooking white wine or cooking sherry
1 cup chicken broth or stock
2 TB fresh tarragon or 2 tsp dried tarragon

place chicken in large storage bags or under wax paper and flatten with mallet of side of hammer. Pace one slice of prosciutto (or bacon or ham) and 1 ounce garlic and herb cheese (or swiss cheese) inside each chicken breast and roll up. Place in toothpicks to keep chicken rolled. Heat oil in fry pan and season chicken breasts with salt and pepper. Brown each side of the chicken breasts (cooking for about 10 minutes total). Remove breasts and keep warm on a plate covered with foil. Add butter to pan and then the flour. Cook for a minute then add wine whisking in quickly and cook for another minute. Wisk in chicken broth and tarragon and return the chicken to the pan. Reduce heat and simmer until ready to serve. Spoon over sauce occasionally over the chicken. I like to serve this dish with garlic mashed potatoes and a cooked veggie like asparagus or brussle sprouts. If you add a little more chicken broth to the sauce it makes a great gravy to go over the mashed potatoes.