heavy whipping cream
creme de cassis
leaves, for garnish
- 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.
- 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 creme 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, 3 minutes.
Add the blackberries; cook 1 minute.
Pour the sauce over the breasts and serve immediately, garnished with chervil leaves.