2 chicken breasts
2 Tbsp. Persian Lime Olive Oil
2 Tbsp. of shallots, finely chopped
1/4 c. Raspberry Balsamic
1/4 c. chicken stock
1/4 c. of heavy cream
1 Tbsp. of Crème de Cassis (a liqueur made from blackcurrants)
10 fresh raspberries
Chervil leaves for garnish
Rinse the chicken well and pat dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and reserve them for another use. Flatten each breast half with the flat end of a meat mallet until thin.
In a large skillet, heat the Lime Olive Oil. Add the chicken breasts and cook over medium heat until they are lightly browned (approximately 3 minutes per side). Remove from the skillet and set aside.
Add the chopped shallots to the skillet and cook over low heat until they are translucent (approximately 5 minutes). Add the Raspberry Balsamic, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the chicken stock, cream, and Crème de Cassis, and simmer for 1 minute.
Return the breasts to the skillet and simmer them gently in the sauce until they are just done (approximately 5 minutes). Using a slotted spoon, remove the chicken breasts and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly (approximately 3 minutes). Add the fresh raspberries and cook 1 minute. Pour the sauce over the breasts.
Serve immediately, garnished with chervil leaves.