Season the chicken on both sides with the salt and white pepper.  Heat the olive oil in a 12-inch sauté pan over medium-high heat.  Place the chicken in the pan and cook until golden, about 4 minutes per side.

Increase the heat to high, add the shallot and white wine, bring to a brisk simmer and cook for 4 minutes.  Remove the chicken and set it aside on a serving plate.

Whisk the mustard and heavy cream into the pan and bring the sauce to a boil.  Then reduce the heat to medium and simmer briskly for 2 to 3 minutes, until thickened and bubbly.

Add the tarragon and parsley, and remove from the heat.  Spoon the sauce over the chicken, and serve immediately.