Pinch of Stonewall Kitchen Maine Sea Salt and black pepper, to taste
In a large saute pan, over medium heat, melt 2T butter and brown chicken breasts, approximately 4 minutes per side until cooked through. Remove breasts, put on plate and lightly cover with foil to keep warm.
Add additional 1T of butter and shallots. Quickly saute shallots, about 2-3 minutes.
Whisk in Stonewall Kitchen Roasted Garlic Mustard. Add Stonewall Kitchen Black Cherry Cognac Sauce and simmer about 4 minutes until slightly reduced.
Whisk in heavy cream and simmer an additional 3 minutes.
Add chopped tarragon and parsley. Stir and then remove from heat.
Add Stonewall Kitchen Balsamic Vinegar and season with salt and pepper. Taste and adjust seasonings, if necessary.
Slightly slice each chicken breast and pour sauce over the top.