Preheat oven to 325F. Heat butter in a large skillet just until it foams. Saute chicken breasts skin sides down until golden; turn and saute on second side until cooked throughout. Remove and keep warm. Discard butter. De-glaze pan with wine, bring to a boll for 2 minute stirring over medium heat. Combine mustard, tarragon, salt and pepper with half-and-half. Whisk in mixture and cook at high simmer until mixture reduces and thickens a little. Add the chicken breasts and spoon sauce over them. Heat until mixture is hot throughout. Serve.
Cajun Country -- New Iberia, Louisiana