Chicken with Cassis Sauce

2 whole boneless skinless chicken breasts, halved, rinsed and patted dry with paper towels
1/3 cup all purpose flour
2 tbsp clarified butter
1/3 cup dry white wine
1/4 cup crème de cassis (liqueur)
1/4 cup heavy cream
2 tbsp cold unsalted butter, cut into bits.

Dredge the chicken in flour, shaking off the excess and season with salt and pepper.

In a skillet heat the clarified butter over moderate heat until it is hot but not smoking and in it, cook the chicken, turning it, for 10 minutes, or until golden brown and just cooked through. Transfer the chicken with tongs to a heated platter and keep it warm, covered.

Discard any remaining fat in the skillet, to the skillet add the wine, and deglaze over moderately high heat, scraping up the brown bits.

Boil the mixture, stirring for 30 seconds, add the crème de cassis and the cream, and boil the mixture, swirling the skillet, for 30 seconds, or until the mixture is reduced by one third.

Whisk in the unsalted butter, add salt and pepper to taste, and spoon the sauce over the chicken.

Servings: 2 to 4