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...
