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1
Rinse the chicken well and pat it dry.
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2
Cut each chicken breast in half along the breastbone line.
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3
Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use.
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4
Flatten each breast half with the flat end of a meat pounder until thin.
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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.
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6
Remove from the skillet and set aside.
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7
Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes.
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8
4.
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9
Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful.
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10
Whisk in the stock, cream, and creme de casis, and simmer for 1 minute.
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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.
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12
Remove the breasts with a slotted spoon.
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13
and arrange them on a heated serving platter.
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14
Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes.
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15
Add the blackberries; cook 1 minute.
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16
Pour the sauce over the breasts and serve immediately, garnished with chervil leaves.
