Mrs Knott's Boysenberry Chicken Recipe

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Mrs Knott's Boysenberry Chicken

Paul Bushay


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

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10 Min
40 Min
Stove Top


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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American