1Season the chicken cutlets with salt and pepper. Heat the butter in a large frying pan. Add the chicken and cook over medium heat, turning once, until the chicken is lightly browned and cooked thru-about 2 minutes per side. Remove to a plate, leaving the drippings in a pan. Add the wine to the pan, stirring to scrape up any browned bits on the bottom. Boil, uncovered, for 1 minute. Add the cream and the tarragon and boil until the sauce is slightly reduced and thickened, about 1 minute. Season with salt and pepper to taste. Return the chicken and any accululated drippings to the sauce and simmer 1 minute to heat thru.