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2 Chicken breasts
2 tb Olive oil
2 tb Finely chopped shallots
1/4 c Blackberry vinegar
1/4 c Chicken Stock or canned brot
1/4 c Heavy or whipping cream or c
1 tb Creme de cassis
10 Fresh blackberries
Chervil 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. Serves 4.
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