Instructions: Prepare sauce: In non-aluminum saucepan put vinegar, shallot and frozen Boysenberries. Bring to a boil and reduce to about 2 T. Add heavy cream and continue to boil, reducing until quite thick Remove from heat and whisk in the butter, returning to low heat if necessary.

Dip chicken into the flour, shake off excess. Beat eggs with milk and place floured chicken in mixture for 5 minutes. Remove and press into crumb mi Place on paper towels and refrigerate until ready to cook

Melt 4 T. butter in medium skillet When hot, add chicken and brown on both sides making sure it is cooked through.

Place a small pool of sauce on plates, put chicken on sauce and drizzle more sauce over. Garnish with chopped parsley and fresh Boysenberries.

Serve with a green vegetable and rice.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.