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Boysenberry Chicken




Source of Recipe


Internet


List of Ingredients




8 Chicken Breast Halves
3/4 c Butter
1/2 ts Salt
1/4 ts Fresh Ground Pepper
1/4 ts Nutmeg
8 Thin Slices Ham
2 c Sliced Fresh mushrooms
1 tb Lemon Juice
1/2 c Minced Onion
2 1/3 c Chicken Broth
1 c Medium Dry White Wine
2/3 c Boysenberry Preserves
1/4 c Cornstarch
4 c Cooked Rice
1/4 c Minced Fresh Parsley


Recipe



Remove skin and bones from chicken breast halves. Lightly brown chicken
breasts in 1/4 cup of the butter and continue sauteing until thoroughly
cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside
and keep warm. Saute ham in pan juices and set aside with chicken.

Heat 1/4 cup butter in the same pan. Add mushrooms, stir until shiny, then
sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat
remaining butter in same pan; add onion and cook until tender. Blend in 2
cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to
blend flavors.Season with additional salt, pepper, and nutmeg as needed.

Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook
and stir until thickened and smooth. For each serving arrange chicken and
mushrooms on a ham slice on top of a bed of rice. Top with sauce and
garnish with parsley.