In a small bowl, blend Dijon and honey. Mix in the tarragon, basil, thyme, salt and pepper.
Heat oil in a large pan over medium heat. Add chicken and brush on both sides with the mustard mixture. Pour 1/3 of the wine around the chicken. Reduce heat, cover and simmer about 10 minutes, until liquid is reduced.
Pour another 1/3 of the wine around the chicken and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
Mix remaining wine into the pan. Increase heat to medium, and scrape up browned bits from the bottom of the pan. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned and removed. The pan should then be deglazed with the wine and herbs (and a lot less tarragon!) Perhaps add a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat. - 29 Sep 2008
this was VERY easy to make and quick to put together with simple ingredients. it was very tasty and the sauce was great. i would change the quantities of spices, there was a little too much tarragon to my taste. - 29 Sep 2008
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it. - 29 Sep 2008