Ingredients

• 3 large chicken thighs
• 3 slices of Prosciutto
• 2 tbsp butter
• 2 tbsp all purpose (plain) flour
• 1 or 2 garlic cloves
• ½ cup dry white wine
• 1 cup chicken stock
• 2 tbsp Dijon mustard
• ½ cup heavy cream (thickened)
• 4 sprigs of fresh tarragon or 3 tsp dried
• Salt and pepper

Steps

• Step 1

  Flatten your chicken thighs under a piece of folded parchment paper or plastic cling film. Use the smooth side of your meat mallet.

• Step 2

  Cut a slice of prosciutto in half or trim to match the size of your flattened chicken thigh. Lift the plastic cling film, place the prosciutto slice over the thigh, recover with the plastic and pound gently with the pointy (the teeth side) side of the mallet to weld the prosciutto to the chicken.

• Step 3

  Coat the chicken on both sides in the flour, shake off any excess.

• Step 4

  In a large frying pan, melt the butter on medium heat and place the chicken thighs prosciutto side down. Cook 3 minutes until brown. Flip over and cook other side. Rest aside on a plate in a warm spot.

• Step 5

  To the same frying pan, add the minced garlic and sweat a little. Mix well scraping the bottom of the pan. Deglaze with the white wine and if safe, flambe to burn the alcohol. Add the mustard, chicken stock and reduce by two thirds.

• Step 6

  Add the cream and the stripped tarragon leaves. (if the tarragon leaves are large, chop first). Reduce until thick. but not too thick. Return the chicken to the sauce, prosciutto side up and re-heat for 30 seconds. Serve immediately.

Little Tips

Great with fettuccine with a little butter and grated Parmesan.

If you don't have a meat mallet, use the underside of a saucepan and use a toothpick to stick the prosciutto to the chicken. Remember to remove it before serving.