Sauteed Chicken Breasts with Dijon Herb Sauce

4 (6 to 8-ounce) boneless, skinless chicken breasts 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground white pepper, plus more to taste 2 tablespoons olive oil 2 tablespoons chopped shallot 3 cloves garlic, sliced 1 cup dry white wine 1/2 cup chicken broth 1 tablespoon Dijon mustard 1/2 cup heavy cream* 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley *Cook's Note: For a lighter version use 2 percent fat Greek Yogurt