1.     Layer chicken between two pieces plastic wrap. Pound to even thickness, about ½ -inch thick. Remove plastic and sprinkle all over with ½ teaspoon salt.

2.     Spread flour on a plate and dredge the chicken in it. Shake off excess. Discard the remaining flour.

3.     Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken and cook until browned, about 3 minutes per side. Transfer the chicken to a plate and cover with foil. (It will continue cooking in a later step.) Reserve skillet.

4.     Add the remaining 1 tablespoon oil to the skillet and add the shallot and thyme. Sauté until the shallot is starting to brown, 30 to 90 seconds. Add blackberries, wine, honey and the remaining ½ teaspoon salt and bring to a simmer while stirring. Simmer until the blackberries are very soft and can be easily crushed with the back of a spoon, 2 to 4 minutes.

5.     Transfer the blackberries to a blender and puree until smooth. Pour the blackberry mixture through a fine mesh sieve back into the skillet, pressing with the spoon. Discard solids in the sieve.

6.     Add the chicken and any accumulated juices from the plate to the skillet and bring to a simmer over medium-high heat. Reduce heat to a simmer and cook, turning the chicken often until the chicken is cooked through and the sauce is thick, 6 to 8 minutes. Remove from the heat and swirl and stir in the butter. Slice the chicken and serve with the sauce, topped with parsley.