Instructions: Saute chicken breasts in butter in a large skillet about 3 minutes on each side, or until they feel springy to the touch. Dont overcook. Remove to a plate and keep warm.

Add flour, salt, tarragon, and mustard; gradually stir in wine; cook, stirring to scrape up browned bits in pan; add half-and-half; cook until the mixture thickens slightly. Pour over chicken breasts.

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