INGREDIENTS

• 1/2 cup butter, divided
• 8 skinless, boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 8 thin slices lean baked ham
• 2 cups sliced fresh mushrooms
• 1/2 cup minced onions
• 3 1/3 cups reduced sodium chicken broth, divided
• 1 1/2 cups Smucker’s® Simply Fruit® Boysenberry Spreadable Fruit
• 1/4 cup cornstarch
• Juice and grated peel of one lemon
• 4 cups hot, cooked rice

DIRECTIONS

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

INGREDIENTS

1 tbsp. extra-virgin olive oil

4 bone-in, skin-on chicken thighs

Kosher salt/Freshly ground black pepper

2 tbsp. butter

3 cloves garlic, minced

1/4 c. dry white wine

Juice of 1 lemon

2 tbsp. capers

1 lemon, sliced

Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large ovenproof skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Discard half the chicken juice from skillet and reduce heat to low. 
2. To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.

PREP:15 minutes COOK:35 minutes TOTAL TIME :50 minutes SERVINGS: 4

INGREDIENTS

• 3 tablespoons olive oil
• 5 chicken thighs; boneless skin-on
• 1 teaspoon Herbes de Provence
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 cup diced yellow onion
• 4 garlic cloves thinly sliced
• ½ cup white wine; Dry or Off-dry
• ½ cup chicken broth
• ½ cup heavy cream
• 2 teaspoons honey mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons country mustard or old-style mustard
• 4 sprigs of thyme leaves only
• Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

• Preheat oven to 375F
• Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
• While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside to . Leave 1-tablespoon oil in the skillet and discard the rest.
• Set the heat to medium-low and add 1-tablespoon butter to the skillet.
• Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
• Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
• Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
• Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
• Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway.
• Serve the chicken with the reduced Mustard Wine pan sauce.
• Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.
• Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.