Boysenberry Chicken

Source: Campbell's Recipes
Tagged With: 8 servings

Looking for a different and delicious way to cook chicken? Try this innovative skillet dish that features chicken, ham and mushrooms in a sweet and savory sauce made special with boysenberry preserves.

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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

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1/2 cup (1 stick) butter
2 1/2 pounds skinless, boneless chicken breast half
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
8 thin slices deli reduced sodium ham
6 ounces fresh mushroom, sliced (about 2 cups)
1 medium onion, minced (about 1/2 cup)
Swanson® Chicken Stock or 3 1/3 cups Swanson® Chicken Broth
1/4 cup cornstarch
1 1/2 cups boysenberry or blackberry jam or preserves
1 lemon
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
1/4 cup minced fresh parsley

Heat half the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Season the chicken with half the black pepper and nutmeg. Remove the chicken from the skillet, cover and keep warm.
Add the ham to the skillet and cook until hot. Remove the ham from the skillet, cover and keep warm.
Heat the remaining butter in the skillet over medium heat. Add the mushrooms and cook for 2 minutes. Stir in the onion and cook until the onion is tender. Stir in 3 cups broth and cook for 5 minutes. Season with the remaining black pepper and nutmeg. Return the chicken to the skillet.
Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Grate the zest and squeeze the juice from the lemon, if desired.
Add the cornstarch mixture to the skillet. Cook and stir until the mixture boils and thickens. Remove the skillet from the heat. Stir in the jam and lemon zest and lemon juice, if desired. Serve the chicken and sauce with the rice. Sprinkle with the parsley.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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