Season the chicken on both sides with the salt, and
white pepper. Heat the
olive oil in a 12-inch saute pan over medium-high heat. Place the chicken in the pan, and cook until golden, about 4 minutes per side.
Increase the heat to high, add the shallot, garlic, white wine, salt, and pepper, to taste, and continue to cook until the chicken is just cooked through, about 4 minutes. Remove the
chicken breasts and set aside.
Add the
chicken broth and
whisk in the mustard and heavy cream (or
yogurt) into the pan, and bring the
sauce to a gentle
simmer. Cook 2 minutes, until thickened and bubbly.
Add the tarragon and
parsley, and remove from the heat. Spoon the sauce over the chicken, and serve immediately.
Tuscan Bean Soup
