Step 1: Melt the butter in a medium saucepan. Add the flour, stir until smooth, and cook (stirring constantly) for 1 minute. Add in the wine and cook another minute. Add the broth and stir and cook until smooth and bubbly. Season with salt and pepper.
Step 2: Add the peas, mushrooms, tarragon and milk or cream. Stir in the chicken and Dijon. Simmer on low for about 10 minutes. Serve over toast or biscuits. Sprinkle a small amount of nutmeg on each serving, if desired.
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