4 boneless, skinless chicken breasts
2 shallots, finely minced
5 slices Prosciutto, chopped
1 tbsp. capers
1/2 tsp. tarragon
3 c. heavy cream
2 tbsp. butter

1. Preheat oven to 350 degrees. Place chicken in a shallow pan and cover with foil. Bake until just done and still moist.

2. Melt butter in a skillet and saute shallots and Prosciutto until shallots are tender. Add cream, capers and tarragon. Bring to a boil. Add chicken and simmer, stirring frequently, until sauce is slightly thickened. Serves 4.