Heat the olive oil in a large skillet over medium-high heat.
Add shallot and 1 teaspoon rosemary. Season chicken with salt, pepper and cumin then add to the skillet.
Reduce skillet heat to medium-low and cook chicken for 6 to 8 minutes per side or until cooked through.
Meanwhile, melt the ghee (or heat olive oil) in a small skillet over medium-high heat. Add blackberries and, using a spatula, press down on the berries to extract their juice.
Add balsamic vinegar, red wine and remaining rosemary. Reduce heat to medium and whisk for 2 to 3 minutes.
Reduce heat to low and simmer sauce until reduced. Serve sauce over chicken.
Notes
SERVING SUGGESTION: Steamed green beans and baked sweet potatoes (“bake” in slow cooker to keep the kitchen cool).