4 boneless chicken breast
1/4 c. salad oil
1 tbsp. butter
1/3 c. flour
2 eggs, beaten well
1/2 pt. fresh blackberries
1/3 c. blackberry brandy
2 tbsp. port wine
1 pt. heavy cream
3 tbsp. butter

Cut breast lengthways. Place between Baggie and lightly flatten with mallet.

Place oil in 12" fry pan. Add 1 tablespoon butter. Heat to 350 degrees or medium fire. Swirl pan to incorporate melted butter.

Lightly dredge chicken in flour, shake off all excess.

Dip in egg, be sure all flour is covered with egg.

Add to hot oil, fry 3 to 4 minutes or until lightly browned. Turn and cook the other side as well.

Hold cooked chicken on warm platter until all meat is cooked. Discard cooking oil. Bring pan back to heat and add wine and brandy (wine may burn off in pan if too hot, a cover will quickly smother fire). Add cream and break butter into nugget size pieces, whisk to form a smooth sauce. Add berries and reduce sauce until slightly thickened. Pour over warm chicken breast and garnish with fresh parsley sprig.

Serves 4.