Place the chicken breasts into an oven roasting bag, seal and cook for about 30 minutes, or until the chicken is no longer pink in the centre.
Meanwhile combine the honey and wine in a saucepan over a medium heat, season with salt and pepper and cook till the mixture has reduced down by two thirds, about 5 to 8 minutes. Add chicken stock and tarragon and cook till reduced by half. Finally add the cream and cook for a further 5 minutes.
Take chicken out of the oven and carefully remove from oven roasting bag. Add the chicken to the cream sauce and stir to coat thoroughly. Serve hot.
This is a very forgiving recipe so measurements don't need to be exact nor reducing down levels.