Mrs Knott's Boysenberry Chicken
By
Paul Bushay
@chefbunyan
8
I found some of my Knott's Berry Farm recipes last night! so I'm gonna share some of my favorites with you! Knott's Berry Farm is the birthplace of the Boysenberry, and was just 2 miles from where I grew up
knottsberryfarmfoods.com/history.asp...
knottsberryfarmfoods.com/history.asp...
Ingredients
-
1/2 cbutter, divided
-
8split chicken breasts
-
·sea salt to taste
-
·fresh ground pepper to taste
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1/4 tspgrated fresh nutmeg
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8 slicegood quality ham
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2 cfresh mushrooms, sliced
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1/2 cminced onions
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3 1/3 cbunyan's kickin' chicken stock (recipe on j.a.p.)
-
1 1/2 cknott's berry farm boysenberry preserves
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1/4 ccorn starch
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·juice and zest of 1 lemon
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4 chot cooked brown rice
How to Make Mrs Knott's Boysenberry Chicken
- MELT 2 tablespoons butter in a large skillet over medium heat.
- Cook and stir 8 chicken breasts in butter until browned and thoroughly cooked, about 30 minutes
- Remove from skillet, season chicken with the salt, pepper and nutmeg and cover to keep warm.
- COOK and stir ham in pan with juices from chicken, then set aside with the chicken.
- Add remaining butter to the same skillet.
- Add mushrooms, stir and cook 2 minutes.
- Add mushrooms to pan with chicken and ham.
- ADD onion to same pan and cook until tender.
- Blend in 3 cups of the chicken broth. Cook and stir 5 minutes
- BLEND cornstarch into remaining chicken broth in a cup or small bowl.
- Add to sauce; cook and stir until thickened and smooth
- Remove from heat and stir in lemon juice, lemon peel and preserves.
- ARRANGE chicken, mushrooms and ham on a bed of rice. Top with sauce.
- Serve
