Rinse the chicken. Trim any fat or cartilage, then pat dry.
Heat a large saute pan, and add the butter.
Dredge the chicken in flour and place in the hot butter.
Saute for about 3 m inutes then turn to other side and add the shallots.
Cook another 2 minutes then add the wine, cream, thyme, and blackberries.
Reduce the sauce to a light volume, serve right away.