Sautéed Chicken Breasts With Tarragon Cream Sauce

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2 tablespoons butter

4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

2 tablespoons chopped onion

1 tablespoon flour

1 cup dry white wine

1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon

1/2 cup heavy cream

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