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Lightly coat the chicken in olive oil and season with salt, pepper, and flour.
Heat the olive oil and butter in a large sauté pan over medium-high heat. Once foamy, add the chicken, being careful not to overcrowd the pan. Brown lightly on both sides, then set aside.
Reduce the heat to medium and stir in the shallots and garlic. Cook gently for 5–6 minutes until softened.
Add the wine, brandy and chicken stock scraping up any browned bits from the pan. Stir in the mustard and thyme.
Return the chicken to the pan and simmer for 15-20 minutes, until the chicken is cooked through.
Remove the chicken from the pan and stir in the cream. Bring to a gentle simmer and cook for 2-3 minutes until the sauce has thickened slightly.
Return the chicken to the pan and heat through. Stir in the chopped chives and tarragon.
Serve the chicken with the creamy sauce, crusty bread or mashed potatoes.