Steps:
- Season chicken with salt and black pepper. Dust each breast with flour, shaking off any excess. Saute chicken in olive oil over medium-high heat in a saute pan coated with nonstick cooking spray. Cook until lightly browned on both sides, 5-7 minutes total. Remove chicken, set aside, and keep warm. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes. Add wine (or broth) and heavy cream. Return chicken to pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute. Garnish with chives. Serve chicken over slices of toasted bread
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