In a small bowl, blend Dijon and honey. Mix in the tarragon, basil, thyme, salt and pepper.
Heat oil in a large pan over medium heat. Add chicken and brush on both sides with the mustard mixture. Pour 1/3 of the wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
Pour another 1/3 of the wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
Mix remaining wine into the pan. Increase heat to medium, and scrape up browned bits from the bottom of the pan. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.