Blackberry Chicken
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INGREDIENTS 2 chicken breasts
2 tablespoons olive oil
2 tablespoons shallot
¼ cup vinegar
¼ cup chicken stock
¼ cup whipping cream
1 tablespoon Crème de casis
10 fresh blackberries
ChervilRinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-sized muscle on the back of each half) and reserve them for another use. Flatten each breast half with the flat end of a meat pounder until thin.
Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside.
Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes.
Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and crème de casis, and simmer for 1 minute.
Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook.
Remove the breasts with a slotted spoon, and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, about 3 minutes. Add the blackberries, cook 1 minute.
Pour the sauce over the breasts and serve immediately, garnished with chervil leaves.
Serves 4