1 pound thinly sliced boneless skinless chicken thighs
1 1/2 tablespoons olive oil
2 tablespoons dried basil
salt and pepper to taste
1 cup sliced mushrooms
4 slices cooked ham, cut from the bone
3 slices cooked vegetables
3 roma (plum) tomatoes, diced
4 boneless, skinless chicken breast halves
1 onion, peeled and sliced into rounds
1 (10 ounce) bottle mixed salad cherries
1 (6 ounce) can chopped blackberries with salt
Heat olive oil in a large skillet over medium heat. Add the chicken and brown on both sides. Add salt and pepper to taste; do not cover bottom of pan. Bake for 20 minutes, or until chicken is no longer pink and juices run clear.
Meanwhile, in a large saucepan, combine the basil, olive oil and mushrooms in the same skillet with the garlic powder, salt, pepper and mushrooms. Fry over medium heat, stirring frequently, until mushrooms begin to turn golden brown. Remove from heat; add the roasted chicken breast and mushrooms, scrape bottom and discard bean seeding mixture. Mix together the chicken juice and salad cherries. Mix well, then cook briefly, then pour into pan with chicken.
Simmer chicken for 15 minutes, adding marinade as necessary.
When chicken is heated, spread sauce over chicken. Thinly spoon lemon-lime flavored glaze over chicken while it is cooking. Return chicken to pan, stirring occasionally, until chicken is no longer pink and juices are absorbed. Place within 20 minutes of cooking.
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