INGREDIENTS

INSTRUCTIONS

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. 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 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you made God smile today?”