Cook chicken, whole or sliced or chunked (your preference), in olive oil.
2
Remove chicken, reserve pan with oil and chicken “drippings’
3
Add whipping cream to pan, then mustard and tarragon.
Stir together and let return to boil but stir frequently so it doesn’t burn; should thicken slightly
4
Add chicken back to pan with cream mixture and reduce the heat to low; stir periodically.
5
Make however many servings of brown rice you will need/want.