Mulberry Chicken

• 2 chicken breasts Boneless, skinless whole
• 2 tablespoons olive oil
• 2 tablespoons shallots Minced
• 1 cup vinegar Mulberry, or white wine vineg
• 1 cup nonfat chicken broth
• 1 tablespoon brandy Mulberry
• 1 cup mulberries Fresh
• 2 tablespoons nonfat yogurt Plain
• 2 tablespoons soft tofu Pureed
• chervil leaves Fresh, for garnish

1. Comments: Rich, dark berries make a dramatic, savory sauce for the sauteed chicken in this summery entree.
2. Rinse the chicken and pat dry with paper towels. Flatten each breast with the flat end of a meat pounder until about 1/2-inch thick, then cut into 1/2-inch-wide strips.
3. In a large saute pan or skillet, heat the oil over medium heat. Add the chicken and cook until lightly colored, about 3 to 6 minutes. Using tongs, remove the chicken and set aside.
4. Add the shallots to the skillet and cook over low heat until translucent, 4 to 6 minutes. Add the vinegar, raise the heat to medium and cook, stirring occasionally, until reduced to a thick syrup. Whisk in the broth and brandy. Simmer for 1 minute.
5. Return the chicken strips to the skillet and simmer gently in the sauce for about 5 minutes. Arrange the strips on a heated serving platter.
6. Simmer the sauce gently until it has further reduced and thickened slightly, about 3 minutes. Add the mulberries and cook for 1 minute.
7. Remove from heat and gently stir in the yogurt and tofu. Pour the sauce over the chicken strips, garnish with chervil leaves and serve at once.

chicken breasts, olive oil, shallots, vinegar, nonfat chicken broth, brandy, mulberries, nonfat yogurt, chervil

Taken from www.yummly.com/recipe/Mulberry-Chicken-1665855 (may not work)