Chicken Breasts Glazed with Hot Pepper Jelly

Vicki Butts (lazyme)

By
@lazyme5909

From cooking.com, an easy and tasty chicken dish. I quadruple the sauce from what's stated, as we love our sauces.


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Rating:

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Serves:

2

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
hot pepper jelly
1/2 tsp
dijon mustard
2 1/2 lb
boneless chicken breast halves, pounded lightly to an even thickness
2 Tbsp
unsalted butter
2 medium
celery ribs, cut into 2-inch-long matchsticks
1 Tbsp
fresh lemon juice
1 Tbsp
coarsely chopped celery leaves

Directions Step-By-Step

1
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.
2
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.
3
Transfer the chicken to plates and spoon the celery matchsticks on top. Garnish with the celery leaves and serve at once.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American