Black Cherry Chicken Recipe

Serves:  6

Ingredients:
6 organic boneless, skinless chicken breasts
1 jar Stonewall Black Cherry Cognac Sauce
2 large shallots, finely minced
3 tbsp butter
1 pint heavy cream
1 tbsp chopped fresh tarragon
2 tbsp chopped fresh parsley
3 tbsp garlic mustard
1 tbsp Stonewall Aged Balsamic Vinegar
pinch of  sea salt and fresh black pepper, to taste


Directions:
In a large sauté 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 sauté shallots, about 2-3 minutes.  Whisk in 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.  Garnish with additional parsley, if desired.

Copyright Stonewall Kitchen