I made this up one midday when I had blackberries which had to be used. Try the sauce before serving and adjust sweetness/tartness/saltiness to your taste. It's gluten free if using tamari in place of regular soy sauce.
1Zest and juice 1/2 lemon, set aside.
In a cup, combine 1 T honey, 1 T dijon mustard and 1 T almond butter.
2In a skillet, heat some oil and fry the chicken breast filets from both sides until brown, season with salt and pepper, then transfer to a plate and tightly cover with foil.
3Reduce heat to medium low, add blackberries, lemon juice and balsamic vinegar to the skillet, fry for some seconds, then deglaze with about 1/8 cup water.
4Add soy sauce, maple syrup and lemon peel, let simmer until berries become soft and liquid has mostly evaporated, then add another 1/8 cup of water and the honey, dijon and almond butter paste. Add more water as needed to make a smooth sauce.
5Add chicken breast filets back to the skillet along with any juices that have formed on the plate, cover skillet and remove from heat.