Chicken Breast With Hot Pepper Jelly
October 25, 2015
""This is one of the recipes that was in our company cookbook last year. It is quick and taste great. Hope you enjoy!""
- Serving Size: 1 (204.6 g)
- Calories 224
- Total Fat - 9.4 g
- Saturated Fat - 4.6 g
- Cholesterol - 423.5 mg
- Sodium - 191.9 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 1.3 g
- Sugars - 0.5 g
- Protein - 30.7 g
- Calcium - 44.9 mg
- Iron - 4.6 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Pound chicken breast to an even thickness.
Cut celery stalks into 2 inch long "matchsticks".
In a small bowl, combine the pepper jelly and mustard, set aside.
Season both sides of the chicken breast with salt and pepper.
In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
Cook 5 minutes on each side.
Tilt the skillet and pour off most of the fat.
Add 1 tbs. water and shake skillet to loosen browned chicken bits.
Push chicken to one side of skillet.
Add celery sticks, stirring for 1 minute.
Add pepper jelly mixture and lemon juice.
Shake to coat the chicken with the sauce.
Cook until the sauce is reduced to just a glaze. (30-40 seconds).
Transfer chicken to a serving dish and garnish the top with the celery matchsticks.
Tips & Variations
No special items needed.