Season chicken breasts with salt and pepper. Brown on both sides over medium high heat. Turn heat down to medium, cover, and continue cooking an additional 15 min. until juices run clear. Remove chicken breasts to plate. Loosen “crusties” in pan and add 3/4 t tarragon, 1 T Dijon mustard and 1/2 cup cream. Cook about 3 min., stirring constantly, to reduce/thicken. Add back previously cooked chicken breasts to reheat and combine with sauce. Transfer to serving bowl or platter. Serve with rice, potatoes or noodles. Serves 4. Hint: This is so good that you will want to double the sauce quantities!