Ingredients
12 large boneless chicken breasts, cut in half
24 strips of prosciutto
Fresh tarragon
1 1/2 cups sour cream
1 cup fresh cremini mushrooms sliced
2 cans of cream of mushroom
soup
4 ounces of dry sherry
Preparation
Pound the chicken to flatten Sprinkle with chopped tarragon Roll neatly and wrap in prosciutto Place in baking dish Mix sour cream, mushrooms,soup and dry sherry in a bowl and pour over the chicken Bake in slow oven at 300F for 2 1/2 hours
