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Chicken With Blackberry Buzz Jalapeño Preserves

I'm always looking for new ways to cook a boneless skinless chicken breast and I have Beau & Shari Nokes to thank for this one. 

They gave me this jar of Blackberry Buzz Jalapeño Preserves and after just one taste I knew I wanted to do more than spread it on toast or a bagel. So of course, I used it on a chicken breast. It was so simple and delicious--I think you'll love it too. 

INGREDIENTS FOR BLACKBERRY BUZZ CHICKEN

• 4 oz. Pepperlane Blackberry Buzz Jalapeño Preserves
• 4 boneless skinless chicken breasts
• 2 TBS. olive oil
• 1/2 cup white wine 
• 1/4 cup chicken broth
• 1 tsp cumin (more or less)
• 1 tsp paprika (more or less)
• salt & pepper, to taste

Season chicken with salt, pepper, cumin and paprika. Heat cast iron skillet over medium high heat and add olive oil. Add seasoned chicken and cook over medium high heat about 8 minutes, turning once.

While the chicken is cooking, heat the jam in a small pan, stirring occasionally. 

When chicken is nicely browned…

Deglaze the pan with the white wine. Cook for about a minute, then add the chicken broth.

Cover and lower heat to medium and cook until fork-tender, about 30 minutes. 

Check occasionally and add more broth if needed.

When the chicken is done spoon the warm jam on top.

I served it on a bed of arugula and low(er) cal scalloped potatoes. (I'll do a blog on them soon).

It had a great taste of sweet, salty and a little bit of spice. Definitely a recipe I'll make again--hopefully for Beau and Shari!

And remember, read it first at Stu News Laguna.

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