In a shallow dish combine flour, paprika, mustard, salt, and pepper. Coat chicken with flour mixture. In a very large skillet heat oil over medium-high heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
For cherry-tarragon sauce, add cherries, the 2 tablespoons tarragon, and the garlic to the same skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, for 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season with salt and black pepper.
To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional tarragon.