Mustard Tarragon Chicken

Cut a couple of boneless, skinless chicken breasts into large chunks, then add a little salt and a decent amount of pepper. Brown the chunks nicely in a skillet with a tablespoon or so of olive oil. Remove chicken and set aside in a bowl to capture any juices. Saute a diced medium-sized onion in the same skillet until fairly carmelized. If you want you could add some very thinly sliced garlic cloves a la Goodfellas. Add a quarter cup or so of white wine and deglaze, scraping up all bits stuck to the pan. Whisk in a couple of tablespoons of Dijon mustard until the resulting sauce is kinda smooth. Stir in a teaspoon of dried tarragon, or a tablespoon of chopped fresh tarragon. Return chicken with juices to the skillet and stir everything around until the chicken is coated with sauce. Cover and simmer under very low heat, turning the chicken pieces every now and then, until the chicken is very tender. If you need to add a little water to extend the simmer time, don't worry about it. Serve with white rice and freshly steamed greenbeans. You won't regret it.