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Blackberry Chicken















Trans-fat Free, High Fiber, Low Sodium


2 each chicken breasts
2 tablespoons olive oil
2 tablespoons shallots
finely chopped
¼ cup blackberry vinegar
¼ cup chicken broth
¼ cup heavy whipping cream
1 tablespoon creme de cassis
10 each blackberries
1 x chervil
leaves, for garnish


  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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 34241% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 63mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 19g 76%
Sugars g
Protein 38g
Vitamin A 21% Vitamin C 127%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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