Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the skillet. Brown on both sides. Reduce heat to medium, cover and continue cooking 15 minutes or until chicken juices run clear. Remove chicken, set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook ans stir 5 minutes or until thickened. Return chicken to the skillet to coat with sauce.
Serve over wild rice or as I did, roasted zucchini noodles (zoodles).
This is a quick and easy recipe that you can prepare any night of the week and will have your tastes buds singing la vie en rose!