I found this one on Martha Stewart (of all places) the other day. I substituted thyme for the tarragon and served it with sauteed asparagus and it was delish:
Sauteed Chicken in Mustard-Cream Sauce - Martha Stewart Recipes
OR you could always do a tasty salad. Field greens, thinly sliced red onion, feta cheese, walnuts (lightly glazed are even better), bosc pears, some poached shredded chicken breast, and freshly ground black pepper. Top with a raspberry balsamic vinaigrette.
Another one I make a lot is Satay Chicken. It's my own (made up) recipe, but it may contain too many crazy ingredients for immediate use. This version serves about two people. I like this recipe because it tastes like restaurant food, is high in protein and not too bad on calories. I like to eat it with a small dollop of Greek yogurt and sometimes I serve it over brown rice, but it is really good just off the stove "as is":
1/2 Tbsp. olive or vegetable oil
1 green bell pepper cut into strips
Sweet yellow onion cut into thin slices (optional)
1/4 to 1/2 tsp. crushed red pepper
12 oz. chicken breast meat, poached and shredded
1/2 to 1 Tbsp. sate seasoning (I think this is also spelled "satay" -- I use one from Penzey's)
1/4 to 1/2 cup chicken broth
1+ tsp. brown sugar (dissolved into broth, optional)
1/4 to 1/2 cup coconut milk (optional, but delicious)
1/4 cup shredded coconut
Saute the veggies in oil about 5 minutes or until softened and add the red pepper about 1 minute before they're "done". Add the chicken and sate seasoning and heat through, making sure to coat the chicken with seasoning. Add a little bit of chicken broth, just enough to allow the seasonings to coat and soak into the chicken and veggies a little more (i.e. there shouldn't really be a lot of liquid at the bottom of the pan). Add the coconut milk, if desired, right after the broth begins to reduce. Add the coconut and maybe another splash of broth and cook about 5 more minutes. Serve.