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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 chicken breasts
2 tbsp. olive oil
2 tbsp. shallots, finely chopped
1/4 cup blackberry vinegar
1/4 cup chicken stock or canned broth
1/4 cup heavy or whipping cream
1 tbsp. creme de cassis
10 fresh blackberries
Chervil leaves, for garnish
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Directions:
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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. 4. 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.
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