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
A Recipe for
Blackberry Chicken
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Rice is born in water and must die in wine. |
| Italian Proverb |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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This Recipe for Blackberry Chicken is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Old New York Proverb |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This is a recipe for Blackberry Chicken from the recipe cookbook of Recipes-to-go (Fruit)
We should look for someone to eat and drink with before looking for something to eat and drink... |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
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.
Serves: 4
Blackberry Chicken Recipe brought to you by Recipes To-Go