Pat chicken dry and season generously with salt and pepper on both sides.
In a large skillet or chicken cooker, using the butter cook chicken over medium-high heat until chicken is nicely browned on both sides.
Add Jack Daniel’s to the skillet and carefully ignite – gently shake the pan until the flames go out. Add the shallots to the skillet and cook for 1 minute.
Stir in ¼ cup water, thyme, and parsley, cover, reduce heat to low and simmer for 25 minutes until chicken reaches an internal temperature of 165F.
While chicken is cooking in a small cup or bowl mix together the cornstarch with 1 tablespoon of water until dissolved.
Remove chicken to a plate and cover with aluminum foil to keep warm.
Add the cream to the skillet and stir in the cornstarch mixture. Continue cooking until sauce has thickened. Salt and pepper to taste and place the chicken back in the skillet with any juices that have collected on the bottom of the plate. Serve with sauce spooned over the top of the chicken.