Light fare to celebrate the wonders of spring, greens emerging and fresh tarragon wafting throughout the kitchen.
In a small mixing bowl, whisk together 5 tablespoons room temperature butter, 1 tablespoon of the white wine vinegar, fresh tarragon, raspberry mustard, and parsley. Cover and set aside.
Place thawed chicken breasts in a single layer within a 13x9 glass baking dish. Sprinkle with remaining 2 tablespoons vinegar and minced garlic. Cover tightly with plastic wrap and let stand at room temperature for 30 minutes.
Pat chicken dry with paper towels. Sprinkle both sides of chicken with dried tarragon, sea salt, and pepper.
In a large heavy saucepan, bring lightly salted water to a boil.
Meanwhile, in large skillet over medium-high heat, melt the remaining 2 tablespoons butter and extra virgin olive oil.
Add marinated chicken breasts and saute until brown and cooked through, about 5 minutes per side.
Transfer to an oven safe platter. Apply a rounded teaspoon of the tarragon butter to each chicken breast. Tent loosely with foil to keep warm or place in warm oven (170 F) until ready to serve.
Add spring veggies to the boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to a large mixing bowl. Toss to coat with remaining tarragon butter and season with sea salt and pepper.
Arrange chicken breasts (spiral style, if desired) around the spring vegetables and garnish with fresh tarragon sprigs.
When creating the final presentation, consider the universal shape of spring... the spiral. (Think: woodland flowers unfolding, ferns opening, etc.)
Using tarragon sprigs as anchors, arrange chicken breasts in an open spiral filled with freshly steamed spring vegetables.