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1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat
oil over medium-high heat. Add chicken, saute until cooked through, 10 to 12
minutes, turning once. Transfer to a plate, keep warm.
2. Pour wine into hot skillet, cook, stirring, until reduced by half, about
1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until
thickened, about 2 minutes.
3. Pour any accumulated chicken juices from plate into sauce. Right before
serving, drizzle cream sauce over chicken.
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