What you will need:
2 chicken breasts
2 tablespoons of extra virgin olive oil
2 tablespoons of shallots, finely chopped
1/4 cup raspberry balsamic
1/4 cup chicken stock
1/4 cup of heavy whipping cream
1 tablespoon of creme de cassis
10 fresh raspberries
chervil leaves for garnish
Cut each chicken breast in half, along the breastbone line. Remove the fillets (the finger-sized muscle on the back of each half) and reserve them for another use. Flatten each breast half with the flat end of a meat pounder until thin.
In a large skillet, heat the extra virgin olive oil. Add the chicken breasts and cook over medium heat until they are lightly colored, 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, about 5 minutes. Add the raspberry balsamic, raise the heat, and cook - stirring occasionally, until it has reduced to syrupy spoonful. Whisk in the chicken stock, cream, and creme de cassis - 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 is reduced and thickened slightly, about 3 minutes. Add the fresh raspberries and cook for 1 minute. Pour the sauce over the breasts.
Serve immediately. garnished with the chervil leaves.