Boysenberry Chicken With

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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
• 2/3 cup boysenberry preserves
• 1/4 cup cornstarch
• 4 cups cooked rice
• 1/4 cup parsley, chopped fine

Recipe

• 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, 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.