Blackberry Chicken -

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

2. 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.

3. 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.

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

6. 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