Season the chicken breasts on both sides with salt and black pepper.

In a spacious skillet, warm the olive oil over medium heat, allowing it to reach the perfect temperature for sautéing.

Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).

In the same skillet, add the finely chopped shallot and garlic.

Cook for 1-2 minutes until softened and fragrant, stirring frequently to avoid burning.

Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom.

Allow the mixture to gently bubble for 2 to 3 minutes, letting it thicken and intensify in flavor.

Stir in the heavy cream and Dijon mustard, whisking until the sauce is smooth and well combined.

Allow the sauce to simmer for 4-5 minutes, thickening slightly.

Add the chopped fresh tarragon (or dried tarragon) and stir to combine.

Return the cooked chicken breasts to the skillet, spooning the creamy tarragon sauce over the top.

Let the chicken warm through for 2-3 minutes in the sauce.

Serve the chicken with the tarragon cream sauce spooned generously over the top, pairing it with sides like roasted vegetables or mashed potatoes for a complete meal.