Chicken with Mustard Tarragon Sauce

This flavorful Chicken with Mustard Tarragon Sauce is a single serving take on a classic French dish...

I was provided with a copy of The Ultimate Cooking for One Cookbook for review. I was not compensated for this post in any other way. All opinions & thoughts expressed below are 100% my own. This post may contain affiliate links. Purchasing through them helps support this website.

With my son being in college and living on campus most of the year and my daughter being with her dad a least a few days each week now, I find myself needing to only cook for one a little more often these days. I actually don't mind it. Evenings to myself allows me to whip up some of my personal favorite dishes for dinner- you know, the ones that the kids won't touch with a 10 foot pole and crinkle up their noses at in disgust. ;)

I reserve those kid-free evenings to saute a salmon filet or tuna steak for myself. To serve quinoa as a side dish. To roast all the veggies and throw them on my plate. Neither of my kids are big seafood fans. They think quinoa is weird. And they are very specific about the types of vegetables they will allow on their dinner plate. 

But I can only make the fish/quinoa/veggies combo or heat up leftovers for dinner so many evenings each week. That is why I was so happy when my food blogger friend, Joanie Zisk of One Dish Kitchen contacted me about checking out her new cookbook, The Ultimate Cooking for One Cookbook.

Chicken di Prosciutto

A creamy mushroom-tarragon sauce brimming with crispy prosciutto is served over golden brown panko breaded chicken breasts in this Chicken di Prosciutto dish...

Have you ever had a dish at a restaurant when traveling and immediately think to yourself that you just can't live without this deliciousness until you can make it back this way again? That is exactly what happened to me with my very first bite of the Chicken di Parma at the Kitchen & Bar at Guesthouse Lost River in West Virginia just this past summer! From the lightly breaded, golden brown chicken breasts to the salty prosciutto to the rich mushroom-sage sauce the chef so generously poured over top, I was hooked. 

And I knew it wouldn't be very practical of me to make the 2 1/2 hour drive to the Guesthouse whenever I happen to have a craving for it. So just like any good food blogger, I decided to come up with my own copycat version of their Chicken di Parma that I could make it at home any time. ;)

I changed up the dish I ordered from the inn just a little by chopping up and crisping the prosciutto & then adding it to the cream sauce instead of just laying whole pieces over top of the chicken breasts like the Guesthouse chef had. And I swapped out the sage for dried tarragon in the cream sauce. Although my version isn't exactly like the Chicken di Parma I enjoyed at Guesthouse Lost River, it comes pretty darn close, folks...