4 (6 to 8-ounce) boneless, skinless chicken breasts
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground white pepper, plus more to taste
2 tablespoons olive oil
2 tablespoons chopped shallot
3 cloves garlic, sliced
1 cup dry white wine
1/2 cup chicken broth
1 tablespoon Dijon mustard
1/2 cup heavy cream* (See Cook's Note)
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
For a lighter version use 2 percent fat Greek Yogurt
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