Blackberry Chicken

This recipe was written for boneless, skinless chicken breasts, so you may want to make it that way. I welcome the convenience of boneless, skinless chicken breasts, but nothing can beat the full flavor of chicken cooked on the bone.
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My local country meat market happens to carry some of the best organic and hormone free chicken meat that I've ever tasted, so that's what I use; bone in and skin on. The sauce also works well with pork medallions, or pork chops.

Here are the ingredients you'll need for the sauce, (plus some chicken stock and a bit of olive oil):

Blackberry Chicken

4 servings

2 whole chicken breasts (4 halves)
2 Tablespoons Olive oil

2 Tablespoons Finely chopped shallots

1/4 cup Blackberry vinegar

1/4 cup Chicken Stock or canned broth

1/4 cup Heavy or whipping cream (I only added 2 Tablespoons)

1 Tablespoons Creme de cassis

10 Fresh blackberries for the sauce, and additional for garnish

Note: In the original recipe the boneless breasts are pounded evenly, then cooked over medium heat in the oil for about 4 minutes or so per side.

I simply salted and peppered mine, placed them on a oiled baking sheet and baked at 350-degrees (F), until done. (Use an instant read thermometer to assure the chicken is done.) I served the sauce separately.

To make the sauce:

Over low heat warm the olive oil and add the shallots to the skillet and cook until they are translucent, about 5 minutes. 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 cassis, and simmer for 1 minute.

If you are using boneless breasts, return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. 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 the remaining fresh berries.