INGREDIENTS

INSTRUCTIONS

Comments: Rich, dark berries make a dramatic, savory sauce for the sauteed
chicken in this summery entree.
1. Rinse the chicken and pat dry with paper towels. Flatten each breast
with the flat end of a meat pounder until about 1/2-inch thick, then cut
into 1/2-inch-wide strips.
2. In a large saute pan or skillet, heat the oil over medium heat. Add the
chicken and cook until lightly colored, about 3 to 6 minutes. Using tongs,
remove the chicken and set aside.
3. Add the shallots to the skillet and cook over low heat until
translucent, 4 to 6 minutes. Add the vinegar, raise the heat to medium and
cook, stirring occasionally, until reduced to a thick syrup. Whisk in the
broth and brandy. Simmer for 1 minute.
4. Return the chicken strips to the skillet and simmer gently in the sauce
for about 5 minutes. Arrange the strips on a heated serving platter.
5. Simmer the sauce gently until it has further reduced and thickened
slightly, about 3 minutes. Add the blackberries and cook for 1 minute.
Remove from heat and gently stir in the yogurt and tofu. Pour the sauce
over the chicken strips, garnish with chervil leaves and serve at once.
>From The Hot Flash Cookbook by Cathy Luchetti (Chronicle Books)
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 03,
1998

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