Ingredients
1/2 c butter divided
8 skinless boneless chicken breasts
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp ground nutmeg
8 thin slices procuito
2 c sliced fresh mushrooms
1/2 c minced onion
3 1/3 c chicken broth divided
1 1/2 c Blackberry Preserves
1/4 c cornstarch
Juice and zest of one lemon,
4 cups hot, cooked rice
1/4 c minced lemon balm
1 lb of homemade noodles or 1 package of fetuccini noodles
Preparation
Over med heat, melt half of the butter in a large skillet. Sauté chicken breasts in the butter until browned, about 10 minutes, turning as needed. Season chicken with half the salt pepper and nutmeg. Set chicken aside and keep warm.
Sauté procuito in pan with juices from chicken just until warm and set aside with the chicken. Add remaining butter to your skillet. Stir in Mushrooms and saute for 2 min. Add mushrooms to pan with chicken and procuito. back to your skillet add onion saute’ till tender. Stir in 3 cups of the chicken broth. Saute" 5 minutes, season with remaining salt, pepper and nutmeg. In a small bowl blend cornstarch into remaining chicken broth. Add to sauce; cook and stir till thick and smooth. Remove from heat and stir in lemon juice, zest and preserves. To serve, arrange chicken, mushrooms and procuito on top of your noodles. Top with sauce and fresh lemon balm.
