Boysenberry Chicken With Wine Recipes

CHICKEN WITH BERRY WINE SAUCE

Steps:

• In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. , Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Serve with berry sauce; garnish with basil.

MRS KNOTT'S BOYSENBERRY CHICKEN

Steps:

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

BOYSENBERRY CHICKEN WITH WINE

Steps:

• In a large saute pan brown chicken breasts in a 1/4 Cup butter, continue saueting until cooked through- about 10- 12 minutes.
• Season with salt, pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices, set aside with chicken.
• 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.
• Blend into sauteed onions 2 Cups of broth, wine and perserves.
• stirring well and cooking 5 minutes.
• reseason with any additional salt, pepper or nutmeg to your taste.
• Blend cornstarch into remaining cold broth.
• Add to sauce, cook and stir until thickened.
• On a bed of cooked rice top with a chiken breast, ham slice and mushrooms.
• Top with sauce.
• Garnish with parsley.