Black Cherry Chicken

ingredients

• 6 Boneless, skinless chicken breasts
• 1 jar Stonewall Kitchen Black Cherry Cognac Sauce
• 2 large shallots, finely minced
• 3 tablespoons butter
• 1 pint heavy cream
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• 3 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 1 tablespoon Stonewall Kitchen Aged Balsamic Vinegar
• Pinch of Stonewall Kitchen Maine Sea Salt and black pepper, to taste

directions

1. 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.
2. Add additional 1T of butter and shallots. Quickly saute shallots, about 2-3 minutes.
3. Whisk in Stonewall Kitchen Roasted Garlic Mustard. Add Stonewall Kitchen Black Cherry Cognac Sauce and simmer about 4 minutes until slightly reduced.
4. Whisk in heavy cream and simmer an additional 3 minutes.
5. Add chopped tarragon and parsley. Stir and then remove from heat.
6. Add Stonewall Kitchen Balsamic Vinegar and season with salt and pepper. Taste and adjust seasonings, if necessary.
7. Slightly slice each chicken breast and pour sauce over the top.
8. Garnish with additional parsley, if desired.

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Roasted Garlic Mustard Item: 120801 $6.50

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Aged Balsamic Vinegar Item: 551010 $8.95

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Maine Sea Salt Item: 551920 $10.95