Chicken in Mustard-Cream Sauce

4 chicken breasts
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
¼ cup dry white wine or chicken broth
½ cup heavy cream
2 Tablespoons Dijon mustard
1 garlic clove, minced
1 teaspoon dried tarragon (or 1 Tablespoon chopped fresh)

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sauté until cooked through, 4-6 minutes on each side. Transfer to a plate; keep warm.

Pour wine into hot skillet; cook until reduced by half, about 1 minute. Whisk in remaining ingredients. Cook until thickened, about 2 minutes.

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