INGREDIENTS

1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

Kosher salt/Freshly ground black pepper

1 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

1 1/2 c. cherry tomatoes, halved

3 c. baby spinach

1/2 c. heavy cream

1/4 c. freshly grated Parmesan

Lemon wedges, for serving

DIRECTIONS

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

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.