crème de cassis - a sweet dark red liqueur made from blackcurrants. The best quality crème de cassis comes from the Dijon region of France and is used for making the cocktail kir.
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup flour
Salt
Freshly ground black pepper
2 Tbsp olive oil
1/3 cup dry white wine
1/4 cup crème de cassis
1/4 cup heavy cream
2 Tbsp unsalted butter
Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.Heat oil in a large, skillet on medium high. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown, about 8 minutes. Transfer the chicken to a baking sheet and finish in 350 degree oven until done, about 20 minutes.
Discard excess fat in the skillet. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for 1-2 minutes, add the crème de cassis and the cream. Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve.
Note: I think I recorded this recipe because I was new to blogspot and I didn't really know what else to do because I had yet to develop the soul of the site. We have never made it again and the pictures....well, the pictures speak for themselves. One ugly #u<*!^% meal.
