Can't Cut the Mustard?

1 Tbs       butter
2           skinned and deboned chicken
            breasts sliced horizontally
            to make 4 servings
1 Tbs       all-purpose flour
salt and pepper    
1/2 cup     dry white wine
1/2 cup     10% cream
1 Tbs       Dijon mustard
1 Tbs       dried tarragon

Melt butter in frying pan large enough to brown the 4 chicken pieces in a single layer. Sprinkle chicken with flour, salt and pepper and place in frying pan. Cook 3 minutes each side or until browned. Be very careful not to overcook as breast meat can become very dry....