Just before you're ready to saute, sprinkle 4 boneless breasts of chicken with salt, pepper, and flour, and shake off excess flour. In a skillet, pour in 6 to 8 tablespoons clarified butter. When the butter begins to deepen in color very slightly put in the chicken. Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the chicken breasts and saute on the other side. As soon as they are springy to the touch, they are done (do not overcook).

Remove to a hot platter, leaving the butter in the skillet. To the skillet, add 2 tablespoons minced onions and saute for a moment. Pour in a generous cup of Diamond Hill Vineyard blueberry wine. Boil down rapidly until alcohol is burned off and liquid is lightly syrupy. Add a pinch of cinnamon to bring out the spiciness of the blueberries and remove from heat and add a half stick of butter until blended. Pour over chicken breasts. Sprinkle with parsley and serve.