|Chicken breasts||1 1⁄2 Pound, split, boned, and skinned (1 Large Or 2 Small)|
|White pepper||To Taste|
|All purpose flour||1 Teaspoon|
|Mushrooms||1⁄4 Pound, sliced|
|Shallots||2 , finely chopped (0.25 Cup)|
|Dry tarragon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Thin prosciutto slices||2 Ounce, cut in 1/2-inch- wide strips|
|Carrot||1 Medium, cut in 3-inch-long julienne strips|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Sprinkle chicken on all sides with salt and pepper; dust with flour.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning as needed, until golden on all sides; remove from pan.
Add mushrooms to pan and cook until lightly browned (about 5 minutes); stir in shallots.
Return chicken to pan.
Sprinkle with tarragon, nutmeg, and prosciutto; add carrot strips around chicken.
Pour in wine.
Cover, reduce heat, and simmer until chicken is no longer pink when slashed in thickest part (12 to 15 minutes).
Remove chicken from pan with a slotted spoon; keep warm.
Add peas, asparagus (if used), and cream to pan.
Bring to a boil over high heat; boil, stirring often, until sauce is slightly thickened (about 3 minutes).
Spoon over chicken and serve at once.