Combine flour, salt and pepper in a shallow bowl. Set aside 1/2 teaspoon (2 mL) of flour mixture. Coat chicken in flour mixture, shaking off excess. In a large frying pan, melt butter over medium-high heat. Add chicken to the pan; cook, turning twice, 10 to 15 minutes or until no longer pink inside and deep golden on the outside. Remove the chicken to a plate; keep warm.
Sprinkle reserved 1/2 teaspoon (2 mL) flour into pan; stir for 30 seconds. Stir wine into pan, scraping up any browned bits. Cook until wine is almost evaporated. Stir in mustard. Pour in cream; cook for 1 minute or until thickened. Stir in tarragon. Season to taste with salt and pepper