Heat olive oil in a large skillet over medium-high heat.

Sauté turkey slices in olive oil for 2 minutes on each side to seal in juices. Work in batches if necessary to avoid overcrowding the pan.

Remove turkey from the pan and set aside to keep warm.

Add shallots to the skillet and sauté until soft and translucent, about 3-5 minutes.

Pour in Chardonnay and chicken stock, scraping up any browned bits from the bottom of the pan.

Add minced garlic and bring the mixture to a boil.

Reduce the heat to medium and simmer until the liquid has reduced to about 1/2 cup, approximately 5-7 minutes.

Whisk in whipping cream and grainy mustard.

Bring the sauce to a boil and cook until slightly thickened, about 2-3 minutes.

Stir in fresh tarragon, fresh thyme, salt, and pepper to taste.

Return the turkey to the pan with any accumulated juices.

Cook until the turkey is warmed through, about 1-2 minutes.

Serve immediately over a bed of rice or pasta.