Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooded spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in cream and boil until mixture thickens slightly about 3 minutes.
Return chicken to skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.
Source: A friend, Maureen
By Raymonde from North Bay, Ontario
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Heat large pan over medium heat. Add butter to pan. Dredge chicken parts in seasoned flour. Quickly brown chicken on one side, 5-8 minutes.
Combine lemon juice and cream in a small bowl. Mash 1 tsp. flour and 1 tsp. butter in another small bowl until a paste forms. Set both bowls aside. Dry chicken thoroughly with paper towels.