Coat the chicken breasts in the flour, salt, and pepper.

Heat 2 teaspoons olive oil in a large frying pan over a medium high heat. Add the chicken and brown on top then turn and brown on the other side. It shouldn’t be cooked through at this stage, it will cook in the sauce. Remove the browned chicken breasts and set aside.

Add the rest of the olive oil into the pan and toss in the mushrooms and onions. Sauté for 5 – 8 minutes until the onions are translucent and the mushrooms are a golden brown. Add in the garlic for the last few seconds.

Deglaze the pan with the white wine and let the wine reduce by half, about 1–2 minutes.

Pour in the chicken stock, and nutmeg and stir the pan. Place the chicken breasts back into the pan. Let it simmer for 15 – 20 minutes on low until the sauce has thickened and the chicken has cooked through (74C internal temp)

Move the chicken out and then stir in the cream cheese and tarragon. Taste the sauce and season to taste. Add the chicken back in and serve with an extra sprinkle of tarragon.