Smokey's blackberry sauce with cold chicken breast

Ingredients for 2 servings:

• 2 chicken breasts, each about 150 g
• 1 tbsp rapeseed oil
• n. B. Pepper, from the mill
• n. B. Salt
• 200 g blackberries
• 4 tbsp balsamic vinegar, white
• 4 tbsp rapeseed oil
• 100 ml broth
• 100 ml buttermilk
• 1 tbsp, heaped blackberry jam
• 1 tbsp, heaped peppercorns, pink, roughly crushed
• 1 sprig(s) of thyme
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fruity chicken breasts, ideal in summer

Set aside a handful of blackberries. Purée the remaining blackberries with the vinegar, oil, stock, buttermilk, jam, salt, and pepper using a hand blender. Strip the thyme leaves from the sprig and add them to the vinaigrette along with the pink berries, mixing well again. Then carefully fold in the remaining blackberries. Season the chicken breasts with pepper and salt and fry in hot oil, about 5-7 minutes on each side. Remove from the pan and let cool slightly. Cut the breasts into thin slices and arrange on two plates. Drizzle with the sauce just before serving. Serve with a green cucumber salad and crusty bread. As a starter, this serves 4 people with salad.