Cut chicken into bite size pieces, and cook along with the mushrooms in the oil in a skillet over medium heat. Stirring often until chicken is done, drain, discard the drippings and set aside. Keepthe chicken and mushrooms warm. Stir together the whipping cream and flour, and in the same skillet combine the with the salt and tarragon. Cook and stir until thick and bubbly, and return chicken and mushrooms to skillet. Cook and stir until heated through, and serve over hot rice. serves 4