Boysenberry Chicken

8 chicken breast halves
3/4 cup butter
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp nutmeg
8 thin slices ham
2 cup sliced fresh mushrooms
1 tbs lemon juice
1/2 cup minced onion
2-1/3 cup chicken broth
1 cup medium dry white wine
2/3 cup boysenberry preserves
1/4 cup cornstarch
4 cup cooked rice
1/4 cup minced fresh parsley

Remove skin and bones from chicken breast halves. Lightly brown chicken breasts in 1/4 cup of the butter and continue sauteing until thoroughly cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside and keep warm. Saute ham in pan juices and set aside with chicken.

Heat 1/4 cup butter in the same pan. Add mushrooms, stir until shiny, then sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat remaining butter in same pan; add onion and cook until tender. Blend in 2 cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to blend flavors. Season with additional salt, pepper, and nutmeg as needed.

Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook and stir until thickened and smooth. For each serving arrange chicken and mushrooms on a ham slice on top of a bed of rice. Top with sauce and garnish with parsley.

Yield: 8 servings

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Cajun Country -- New Iberia, Louisiana