Melt the butter in a large deep frying pan and fry the chicken until golden brown on both sides. Remove from the pan and add the shallots and mushrooms, fry for 10 minutes until softened and starting to brown.
Return the chicken to the pan and add the wine. Simmer for 20 minutes until the chicken is cooked through. Stir in the cream and tarragon season with salt and pepper and gently heat through.
Remove from the heat and serve.
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