Mrs Knotts Boysenberry Chicken Recipes

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.

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

Steps:

• In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries. Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam. Bake in a preheated 400 degrees oven for 40 minutes or until top is golden brown. Cool on a rack. This recipe yields 4 servings.

Steps:

• Cover chicken with salted water and soak for 45 minutes. (Very important) Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour. Bring oil to a boil in an 8 1/2-quart saucepan, electric skillet or iron skillet and drop in chicken pieces. Do not overcrowd chicken in the pot. Cover and fry for 45 minutes. Remove chicken with a slotted spoon and drain on paper towels. This recipe yields 6 servings.