A lightly breaded five ounce chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto ham, and a tarragon cream sauce. Served over angel hair pasta.

Cook the angel hair pasta according to package instructions. Drain and set aside.

Prepare the Pasta

Pound the chicken breast to an even thickness. Season with salt and black pepper.

Prepare the Chicken

Dredge the chicken in flour, dip in beaten egg, and coat with breadcrumbs.

Bread the Chicken

In a skillet, heat olive oil over medium heat. Cook the breaded chicken for about 5-6 minutes on each side or until golden brown and cooked through. Remove from skillet and top with provolone cheese. Cover to melt cheese.

Cook the Chicken

In the same skillet, add sliced button mushrooms and prosciutto. Saute for about 3-4 minutes until mushrooms are tender.

Saute the Mushrooms and Prosciutto

Pour the tarragon cream sauce into the skillet with the mushrooms and prosciutto. Stir to combine and heat through.

Add the Cream Sauce

Place a serving of angel hair pasta on a plate, top with the chicken, and spoon the mushroom and prosciutto sauce over the top.

Assemble the Dish

Chicken breast

Provolone cheese

Button mushrooms

Prosciutto ham

Tarragon cream sauce

Angel hair pasta

Flour

Breadcrumbs

Olive oil

Salt

Black pepper

Chicken Mudega

Make Chicken Mudega Recipe in just 30m. A lightly breaded five ounce chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto ham, and a tarragon cream sauce. Served over angel hair pasta.

Chicken Mudega Recipe

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