by Sue Bluze

Created on: March 24, 2007   Last Updated: July 12, 2010

This one is a real family favourite a fresh tasting and slightly unusual combination of ingredients. Lemon Balm is easy to grow in the garden and the blackberries can be picked from the garden or the wild.

CHICKEN WITH BLACKBERRIES AND LEMON BALM

SERVES 4

INGREDIENTS
4 boneless and skinned chicken breasts.
2.5g [1oz] butter
1 tbsp [1.5ml] sunflower oil
60ml [4 tbsp] plain flour

150ml of red wine
150ml chicken stock
Grated rind and juice of I small orange
3 Lemon balm sprigs finely chopped
150ml double cream
1 egg yolk
115g [4ozs] fresh blackberries
Salt and ground black pepper to taste

GARNISH
Lemon Balm sprigs
30g [2ozs] fresh blackberries.

1] - Pre heat the oven to 180.C/350.F/Gas 4
Trim any fat from the chicken breasts, heat the butter and oil in a large frying pan. Fry the chicken until sealed on all sides, then transfer the chicken breasts to a casserole dish, leaving the fat in the frying pan.

2] - Stir the flour into the remaining fat in the frying pan. Cook for one minute, then gradually stir in the wine and chicken stock. Heat , stirring until the sauce thickens. Now add the orange rind and juice and the chopped lemon balm. Stir until all the ingredients are thoroughly mixed, remove from heat and pour over the chicken breasts. Cover the casserole and cook in the oven for 40 minutes.

3] Lightly whisk the cream with the egg yolk in a bowl, Drain off some of the liquid from the casserole and stir it into the cream mixture.. Then add the fresh blackberries, stirring until they are fully mixed.

4] Now add the cream and blackberry mixture to the casserole, cover and cook for a further 10-15 minutes.

5] Serve the chicken garnished with sprigs of lemon balm and fresh blackberries.

The dish works well with potatoes and vegetables, rice or with a large green salad.

Bon Apetit!

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