Chicken Breast With Hot Pepper Jelly

By TeresaS on December 05, 2006

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Ingredients

    1. 2 tablespoons hot pepper jelly
    2. 1/2 teaspoon Dijon mustard
    3. 4 boneless chicken breast halves
    4. salt and pepper
    5. 2 tablespoons butter
    6. 2 celery ribs
    7. 1 tablespoon lemon juice

Directions

  1. Pound chicken breast to an even thickness.
  2. Cut celery stalks into 2 inch long "matchsticks".
  3. In a small bowl, combine the pepper jelly and mustard, set aside.
  4. Season both sides of the chicken breast with salt and pepper.
  5. In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
  6. Cook 5 minutes on each side.
  7. Tilt the skillet and pour off most of the fat.
  8. Add 1 tbs. water and shake skillet to loosen browned chicken bits.
  9. Push chicken to one side of skillet.
  10. Add celery sticks, stirring for 1 miunte.
  11. Add pepper jelly mixture and lemon juice.
  12. Shake to coat the chicken with the sauce.
  13. Cook until the sauce is reduced to just a glaze. (30-40 seconds).
  14. Transfer chicken to a serving dish and garnish the top with the celery matchsticks.
 
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