Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.
Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.
Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.
Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated.
Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.
Arrange the chicken on a serving plate and pour the sauce over. Delish!
