*  Exported from  MasterCook II  *
 
                       CHICKEN WITH BLACKBERRY SAUCE
 
 Recipe By     : The Tennessean
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           blackberries -- fresh
    4      whole         boned and skinned chicken breast halves
    2      tablespoons   olive oil -- divided
                         freshly ground black pepper
    2      tablespoons   shallot -- finely chopped
    1      cup           mushroom -- thinly sliced
    1 1/4  cups          chicken broth, fat free -- divided
    1 1/2  teaspoons     cornstarch
 
 Press blackberries through a sieve with the back of a spoon to remove the
 seeds.  reserve resulting puree - about 1/2 cup.
 
 Remove all visible fat from chicken breasts, rinse well and pat dry with
 paper towels.  Sprinkle both sides with pepper.
 
 Heat 1 tablespoon of the olive oil until shimmering in a large, nonstick
 skillet.  Saute chicken breasts until lightly browned on each side and
 mostly done - about 3-4 minutes per side.  Remove from pan.
 
 Add remaining 1 tablespoon olive oil to pan.  Stir in shallots and
 mushrooms and saute 1 minute.
 
 Add 1/4 cup of the chicken broth and continue cooking about another minute
 - or until shallots are softened but not brown.
 
 Combine cornstarch with remaining cup of chicken broth and add to
 vegetables.  Stir in reserved blackberry puree and return chicken breasts
 to pan.
 
 Cook until sauce is thickened and bubbly and chicken is done so the juices
 run clear.
 
 
 
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 NOTES : Serve this saucy chicken with steamed long grain white rice and
 freshly steamed asparagus or broccoli.  Add a little salad of tender greens
 dressed with a balsamic vinaigrette.  For dessert, consider offering
 sliced, cored fresh pears with a bit of blue cheese.