Directions:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm.
- Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.42 Kcal (923 kJ) | ||
| Calories from fat | 92.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 16% | |
|---|---|---|---|
| Cholesterol | 36.17mg | 12% | |
| Sodium | 559.3mg | 23% | |
| Potassium | 223.28mg | 5% | |
| Total Carbs | 26.77g | 9% | |
| Sugars | 22.96g | 92% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 7.66g | 15% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 145 Kcal (607 kJ) | ||
| Calories from fat | 61.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 16% | |
|---|---|---|---|
| Cholesterol | 23.8mg | 12% | |
| Sodium | 367.91mg | 23% | |
| Potassium | 146.88mg | 5% | |
| Total Carbs | 17.61g | 9% | |
| Sugars | 15.1g | 92% | |
| Dietary Fiber | 0.5g | 3% | |
| Protein | 5.04g | 15% | |
| Vitamin C | 15.5mg | 39% | |
| Iron | 0.9mg | 7% | |
| Calcium | 13.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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