Chicken Breast With Hot Pepper Jelly |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy! Ingredients:
2 tablespoons hot pepper jelly |
1/2 teaspoon dijon mustard |
4 boneless chicken breast halves |
salt and pepper |
2 tablespoons butter |
2 celery ribs |
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.
|
|