Boysenberry Chicken With Wine

• 8 boneless skinless chicken breast halves
• 3/4 cup unsalted butter, divided into 1/4 cups
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon ground nutmeg
• 8 slices ham, thin,can use deli ham
• 2 cups mushrooms, sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup onion, chopped fine
• 2 1/3 cups chicken broth, divided,1/3 cup chilled
• 1 cup medium dry white wine
• 2/3 cup boysenberry preserves
• 1/4 cup cornstarch
• 4 cups cooked rice
• 1/4 cup parsley, chopped fine

1. In a large saute pan brown chicken breasts in a 1/4 Cup butter, continue saueting until cooked through- about 10- 12 minutes.
2. Season with salt, pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices, set aside with chicken.
3. Using same saute pan heat 1/4 butter saute mushrooms till shiny, sprinkle with lemon juice, slowly cook for about 2 minutes- set aside with chicken and ham Heat remaining 1/4 Cup butter in saute pan, add onion cooking until tender.
4. Blend into sauteed onions 2 Cups of broth, wine and perserves.
5. stirring well and cooking 5 minutes.
6. reseason with any additional salt, pepper or nutmeg to your taste.
7. Blend cornstarch into remaining cold broth.
8. Add to sauce, cook and stir until thickened.
9. On a bed of cooked rice top with a chiken breast, ham slice and mushrooms.
10. Top with sauce.
11. Garnish with parsley.

chicken, unsalted butter, kosher salt, fresh ground pepper, ground nutmeg, ham, mushrooms, lemon juice, onion, chicken broth, white wine, boysenberry preserves, cornstarch, rice, parsley

Taken from www.food.com/recipe/boysenberry-chicken-with-wine-49934 (may not work)