1) Dust chicken in Wondra Flour and brown in olive oil for 3-4 min. per side. Remove from pan and set aside.
2) In pan brown whole shallots and garlic cloves for 3-4 min.
3) Add wine and mustard to mixture.
4) Return chicken to pot.
5) Braise 30-35 min. w/ cover.
6) 5 min before serving add cherry tomatoes.
7) Sprinkle top with fresh tarragon.
8) Serve w/rice