Keep the chicken into a bowl and drizzle the seasonings along with the flour. Mix it thoroughly.

Heat half of the oil in a large frying pan on the medium-high heat. Allow the chicken to get brown for a few minutes. If you want to prevent the chicken from sweating, you can cook in batches. Keep pan aside after covering it.

Drizzle some leftover oil in the pan and fry the mushrooms for 3 to 5 minutes until they are cooked well. Put the chicken and stream its juices once again in the pan.

Pour the wine and simmer it for 2 minutes, then add mustard and crème fraîche along with the Tarragon and saute. Please give it a light boil and simmer it for 5 minutes, allow the chicken to get cooked thoroughly.

Stir some spinach and maintain the seasonings as per your taste. Stream some tarragon to top it and serve it with crusty bread to soak the juices.