inside a food storage bag, pound out the chicken tenders or pieces to about double their original size. Cut the pounded pieces into smaller pieces about two inches square. Blend the flour, Creole, seasoning, and salt, and dust the chicken pieces lightly.
Heat 2 Tbs. of butter in a heavy skillet over medium-high heat until it bubbles. Brown the chicken in the butter for about a minute per side. Remove the chicken and keep warm in a 175-degree oven.
Add the white wine, lemon juice, Worcestershire, tarragon and sage to the pan. Whisk to dissolve the crusty bits that have stuck to the pan and the remaining butter. Bring to a boil and reduce by about a third.
Add the chanterelles and cook until tender. Remove the skillet from the heat and whisk in the remaining butter until the sauce is creamy-looking. Taste the sauce and add salt and pepper as needed.
Return the chicken to the pan and heat through, until the sauce soaks into the chicken a bit. Add the pasta to the pan and toss to coat. If there's not quite enough sauce, stir in some water from the pasta pot. Serve in pre-warmed soup plates.