Blackberry Chicken

Directions

1. 1
   Rinse the chicken well and pat it dry.
2. 2
   Cut each chicken breast in half along the breastbone line.
3. 3
   Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use.
4. 4
   Flatten each breast half with the flat end of a meat pounder until thin.
5. 5
   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.
6. 6
   Remove from the skillet and set aside.
7. 7
   Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes.
8. 8
   4.
9. 9
   Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.
10. 10
    Whisk in the stock, cream, and creme de casis, and simmer for 1 minute.
11. 11
    Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook.
12. 12
    Remove the breasts with a slotted spoon.
13. 13
    and arrange them on a heated serving platter.
14. 14
    Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes.
15. 15
    Add the blackberries; cook 1 minute.
16. 16
    Pour the sauce over the breasts and serve immediately, garnished with chervil leaves.