Sunchowder's Emporia and Recipe

I am all about buying products from small businesses.  Large markets pick the items they are going to sell and if you noticed the choices they give you are very limited from what they were 5 years ago. Another thing with the big stores (not just food stores) everyone carries the same thing, bor-i-n-g.  Where I live it's even worse since we do not have any small specialty stores, so I search the web to find small family businesses that offer what the big stores can not offer unique items and customer service.

My new favorite company is Sunchowder's Emporia they have some of the most incredible jams and in exotic flavors.  Just to name a few Pineapple Tangerine Jam, Blackberry Chambord Jam, Raspberry Chocolate Jam, you really need to check out their Etsy store for their complete line.  The jam I chose for my chicken dish is the Jalapeño Apricot and Wildflower Honey Jam.  

Remember to follow Sunchowder's Emporia Blog Here and Like them on Facebook

Jalapeño Apricot Honey Jam Chicken

4 to 6 boneless skinless chicken breasts

olive oil

salt and pepper

Sauce

1/2 cup dry white wine

2 cloves garlic minced

1 tablespoon butter

3 1/2 tablespoons Sunchowder's Emporia Jalapeño Apricot and Wildflower Honey Jam

Pre-heat oven to 375 degrees, drizzle chicken breasts with olive oil and sprinkle with salt and pepper both side.  Bake for 15 minutes turn chicken and bake additional 15 minutes.  Let rest for 10 minutes.

For sauce: In a skillet on medium low heat add the white wine,  garlic and butter simmer for 10 minutes.  Add Sunchowder's jam stir until melted into the wine mixture.  Slice chicken on the diagonal place into the sauce covering completely.  Cook just until heated through.  Once plated drizzle with more of the sauce.  Also delicious served as a spinach salad, warm or cold.

Until Next Time,

Pam