Prepare the Chicken: Slice the chicken breasts halfway lengthwise to make four fillets. Season them with a sprinkle of salt and freshly ground black pepper.

Heat the Pan: In a cast iron pan, heat the olive oil on medium heat and add the butter.

Cook the Chicken: Add the chicken cutlets to the pan, frying them for 6-8 minutes until golden brown. Transfer to a plate and keep warm.

Sauté the Shallot: In the same pan, add the shallot and cook for 1-2 minutes until translucent.

Add Garlic and Herbs: Stir in the chopped garlic, thyme, rosemary, and tarragon. Cook for another minute.

Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits. Simmer for a couple of minutes.

Make the Sauce: Stir in the wholegrain mustard and add the chicken stock. Allow to simmer for 1 minute.

Incorporate Cream: Lower the heat and gently stir in the heavy cream. Simmer for 3-4 minutes until the sauce thickens.

Combine Chicken and Sauce: Add the cooked chicken back to the pan and simmer for a few more minutes.

Serve and Enjoy: Adjust seasoning, then serve immediately.