Recipe - Blackberry Chicken

2 Boneless; skinless whole
chicken breasts
2 tablespoon Olive oil
2 tablespoon Minced shallots
One fourth cup Blackberry vinegar or white
wine vinegar
One fourth cup Nonfat chicken broth
1 tablespoon Blackberry brandy
1 cup Fresh blackberries
2 tablespoon Plain nonfat yogurt
2 tablespoon Pureed soft tofu
Fresh chervil leaves; for
garnish

Comments: Rich, dark berries make a dramatic, savory sauce for the sauteed
chicken in this summery entree.

1. Rinse the chicken and pat dry with paper towels. Flatten each breast
with the flat end of a meat pounder until about 1/2inch thick, then cut
into 1/2inchwide strips.

2. In a large saute pan or skillet, heat the oil over medium heat. Add the
chicken and cook until lightly colored, about 3 to 6 minutes. Using tongs,
remove the chicken and set aside.

3. Add the shallots to the skillet and cook over low heat until
translucent, 4 to 6 minutes. Add the vinegar, raise the heat to medium and
cook, stirring occasionally, until reduced to a thick syrup. Whisk in the
broth and brandy. Simmer for 1 minute.

4. Return the chicken strips to the skillet and simmer gently in the sauce
for about 5 minutes. Arrange the strips on a heated serving platter.

5. Simmer the sauce gently until it has further reduced and thickened
slightly, about 3 minutes. Add the blackberries and cook for 1 minute.
Remove from heat and gently stir in the yogurt and tofu. Pour the sauce
over the chicken strips, garnish with chervil leaves and serve at once.

From The Hot Flash Cookbook by Cathy Luchetti (Chronicle Books)

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EATLF Digest by Kitpath phannema@wizard.ucr.edu on Jun 03,
1998