This is a simple sautéed chicken breast recipe, distinguished by a creamy sauce based on crème de cassis, a lovely sweet dark red liqueur made from blackcurrants. The best quality crème de cassis comes from the Dijon region of France and is used for making the cocktail kir. My father adapted this recipe from one in the reader questions section of a twenty year old Gourmet magazine. It’s based on a recipe for chicken with a Dijon mustard, white wine cream sauce, so if you don’t have access to cassis, you could substitute with a little Dijon mustard. The sauce is delightful! I could see doing something similar with pomegranate molasses or even plum sauce. Transfer the chicken to a platter, cover with foil to keep warm. Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve.
