Blackberry Chicken

Directions

1. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line.

Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use.

Flatten each breast half with the flat end of a meat pounder until thin.

1. 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.

1. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes.

2. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.

Whisk in the stock, cream, and creme de casis, and simmer for 1 minute.

1. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook.

2. 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, 3 minutes.

Add the blackberries; cook 1 minute.

Pour the sauce over the breasts and serve immediately, garnished with chervil leaves.

Serves 4.