1 pound skinless, boneless chicken breast halves
2 tablespoons lemon juice or lime juice
1 cup red wine
1 (20 ounce) can blackened shallots or lemonade
2 teaspoons turkey seasoning
2 teaspoons paprika
2 teaspoons crushed garlic
2 teaspoons salt
1 teaspoon dried oregano
2 teaspoons dried savory
1 teaspoon black pepper
1 teaspoon boxamoor leaves or other brandy
2 teaspoons chopped fresh parsley
1 pound crushed corn flowers for serving
Place chicken in a large, heavy pot or stockpot. Cook over medium heat until golden brown, about 19 minutes. Remove from heat and chill at room temperature.
For Dressing: Place chicken in a large, wide bowl. Mix lemon juice and wine in a small bowl, then pour over chicken. Mix pumpkin, shallots, lemonade, garlic, salt, oregano, savory, black pepper, boxamoor leaves or other brandy into skillet, stirring just enough to moisten all parts. Spoon into chicken breasts and stir to coat. If desired, top with corn flowers and sprinkle with crumbled Parmesan cheese.