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Chicken Breast Sautee with Blackberries

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  • 4 boneless, skinless chicken breasts
  • 3 shallots, minced
  • 2 tablespoons butter
  • 1 cup chicken stock
  • Flour to dredge
  • 1 cup blackberries
  • 1/2 cup white wine
  • 1/2 cup cream
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste


  1. Rinse the chicken. Trim any fat or cartilage, then pat dry.

  2. Heat a large saute pan, and add the butter.

  3. Dredge the chicken in flour and place in the hot butter.

  4. Saute for about 3 m inutes then turn to other side and add the shallots.

  5. Cook another 2 minutes then add the wine, cream, thyme, and blackberries.

  6. Reduce the sauce to a light volume, serve right away.

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