Boysenberry Chicken with Wine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Living so close to Knott's Berry Farm, I use their brand. My DH waits for this dinner to rotate up on the menu, he enjoys it that much. I may teach him how to cook it for me. Ingredients:
8 boneless skinless chicken breast halves |
3/4 cup unsalted butter, divided into 1/4 cups |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon ground nutmeg |
8 slices ham, thin,can use deli ham |
2 cups mushrooms, sliced |
1 tablespoon fresh lemon juice |
1/2 cup onion, chopped fine |
2 1/3 cups chicken broth, divided,1/3 cup chilled |
1 cup medium dry white wine |
2/3 cup boysenberry preserves |
1/4 cup cornstarch |
4 cups cooked rice |
1/4 cup parsley, chopped fine |
Directions:
1. In a large saute pan brown chicken breasts in a 1/4 Cup butter, continue saueting until cooked through- about 10- 12 minutes.
2. Season with salt, pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices, set aside with chicken.
3. Using same saute pan heat 1/4 butter saute mushrooms till shiny, sprinkle with lemon juice, slowly cook for about 2 minutes- set aside with chicken and ham Heat remaining 1/4 Cup butter in saute pan, add onion cooking until tender.
4. Blend into sauteed onions 2 Cups of broth, wine and perserves.
5. stirring well and cooking 5 minutes.
6. reseason with any additional salt, pepper or nutmeg to your taste.
7. Blend cornstarch into remaining cold broth.
8. Add to sauce, cook and stir until thickened.
9. On a bed of cooked rice top with a chiken breast, ham slice and mushrooms.
10. Top with sauce.
11. Garnish with parsley.
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