MRS KNOTT'S BOYSENBERRY CHICKEN

Mrs Knott's Boysenberry Chicken image

Provided by Paul Bushay

Categories Chicken

Time 50m

Number Of Ingredients 13

1/2 c butter, divided
8 split chicken breasts
sea salt to taste
fresh ground pepper to taste
1/4 tsp grated fresh nutmeg
8 slice good quality ham
2 c fresh mushrooms, sliced
1/2 c minced onions
3 1/3 c bunyan's kickin' chicken stock (recipe on j.a.p.)
1 1/2 c knott's berry farm boysenberry preserves
1/4 c corn starch
juice and zest of 1 lemon
4 c hot cooked brown rice

Steps:

1. MELT 2 tablespoons butter in a large skillet over medium heat.
2. Cook and stir 8 chicken breasts in butter until browned and thoroughly cooked, about 30 minutes
3. Remove from skillet, season chicken with the salt, pepper and nutmeg and cover to keep warm.
4. COOK and stir ham in pan with juices from chicken, then set aside with the chicken.
5. Add remaining butter to the same skillet.
6. Add mushrooms, stir and cook 2 minutes.
7. Add mushrooms to pan with chicken and ham.
8. ADD onion to same pan and cook until tender.
9. Blend in 3 cups of the chicken broth. Cook and stir 5 minutes
10. BLEND cornstarch into remaining chicken broth in a cup or small bowl.
11. Add to sauce; cook and stir until thickened and smooth
12. Remove from heat and stir in lemon juice, lemon peel and preserves.
13. ARRANGE chicken, mushrooms and ham on a bed of rice. Top with sauce.
14. Serve