Blackberry Chicken Recipe


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Blackberry Chicken Recipe from the Recipes 4U Collection

 

Blackberry Chicken Recipe

Recipe Ingredients

2 chicken breasts
2 tbsp olive oil
2 tbsp finely chopped shallots
1/4 cup blackberry vinegar
1/4 cup chicken stock or canned brot
1/4 cup heavy or whipping cream or c
1 tbsp creme de cassis
10 fresh blackberries
1 chervil leaves, for garnish

Recipe Preparation

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.

 

 

Servings: 4

 

 

 

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Blackberry Chicken Recipe collected for you by Recipes 4U

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This Blackberry Chicken Recipe is one of our Chicken Recipes, which come from submissions from our readers and open source collections. It goes without saying that, as we have more than 50,000 recipes in the collection it is impossible to prepare and eat every single one, so take care and use common sense. If a recipe appears to be wrong, let us know.


 

Blackberry Chicken Recipe

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