Creamy Tarragon Chicken

4 boneless, skinless chicken breasts
1/2 cup flour
kosher salt
fresh cracked black pepper
2 tbs olive oil
1 cup sliced mushrooms
4 oz. prosciutto, thinly sliced*
1 cup dry white wine or chicken stock
1 cup cream, half & half or a combo of both
2 tsp minced fresh tarragon
1 tsp apple cider vinegar

Season chicken with salt and pepper. Dust each with flour and shake excess off. Saute chicken in olive oil over medium high heat until lightly browned on both sides, about 5-7 minutes. Remove chicken from pan and keep warm.
Add mushrooms and prosciutto to pan. Cook until mushrooms soften and begin to brown, about 3 minutes.
Add wine and cream to pan. Return chicken breasts to pan, reduce heat and simmer until sauce thickens, about 7-8 minutes. Stir in tarragon and vinegar, cook 1 more minute. Taste and correct with salt and pepper in needed.

*No prosciutto? No problem! Substitute 3 sliced crispy bacon, crumbled.