Chicken Braised in Herbed Cream Sauce

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon

Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.