Sprinkle each chicken breast with 1/4 tsp. each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

-- SamPreston - 2011-01-30