mix flour and a little salt and pepper on wax paper and coat chicken. Set aside extra flour. Heat oil in large skillet over medium high heat, cook chicken breasts and turn once. Cook for about 10 minutes or until light brown. Transfer to plate. In same skillet, stir in 2 Tablespoons flour - salt mixture. Whisk in broth, milk and tarragon and heat, stirring constantly, until bubbly. Add mushrooms and chicken to skillet. Cover and simmer for 10 to 15 minutes or until sauce thickens. Microwave rice according to directions and place on serving platter. Spoon chicken and sauce over rice.
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