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