In a shallow bowl, stir together flour and salt and pepper to taste.
Dip each turkey cutlet into flour mixture to coat both sides.
Heat olive oil in a 12-inch nonstick frying pan over high heat. When pan is hot, add turkey in a single layer. Cook, turning once, until turkey is browned and no longer pink in center (cut to test), 2-3 minutes total.
Transfer turkey to a serving platter; keep warm.
Add broth, wine, and tarragon to pan and bring to a boil over high heat.
Boil, whisking often, until mixture is reduced to about 1/2 cup, 4-6 minutes.
Add half and half and boil again until reduced to 1/2 cup, 2-3 more minutes. Remove from heat and whisk in butter until smooth. Pour sauce over turkey or serve it on the side.
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