Chicken Breasts Glazed With Hot Pepper Jelly
photo by lazyme
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 tablespoons hot pepper jelly
- 1⁄2 teaspoon Dijon mustard
- 2 1⁄2 lbs boneless chicken breast halves, pounded lightly to an even thickness
- 2 tablespoons unsalted butter
- 2 medium celery ribs, cut into 2-inch-long matchsticks
- 1 tablespoon fresh lemon juice
- 1 tablespoon celery leaves, coarsely chopped
directions
- In a small bowl, combine the pepper jelly and mustard; set aside.
- Season the chicken breasts on both sides with salt and pepper.
- In a large skillet, melt the butter over moderately high heat.
- When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
- Tilt the skillet and pour off most of the fat.
- Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom.
- Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute.
- Add the pepper jelly mixture and the lemon juice to the pan and shake to coat the chicken with the sauce.
- Cook until the sauce is reduced to a glaze, about 30 seconds.
- Season with salt and pepper.
- Transfer the chicken to plates and spoon the celery matchsticks on top.
- Garnish with the celery leaves and serve at once.
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Reviews
-
We absolutely adore this glaze! It is not nearly as spicy as one might think, but full of flavor. Used it and chicken broth to cook zuchinni which was delicious. The chicken came out very tender. We may have missed a bit of this dish's charm as I was not able to use celery, but will definitely be using this glaze again (pork chops next!). Thanks for sharing.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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