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Chicken Breasts w/Hot Pepper Jelly




Source of Recipe


ivillage.com


List of Ingredients




2 tbsp. hot pepper jelly
1/2 tsp. Dijon mustard
4 chicken breast halves
Salt and freshly ground pepper
2 tbsp. butter or margarine
1 tbsp. lemon juice
2 medium celery ribs, cut into matchsticks


Recipe



1. In a small bowl, combine the pepper jelly and mustard; set aside.

2. Season chicken with salt and pepper. In a large skillet, melt the butter over med-high heat. Add chicken and cook until brown.

3. Tilt the skillet and pour off most of the fat. Add 1 tbsp. water and shake pan to loosen any pieces that are stuck to bottom. Push chicken to one side, add celery 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.

4. Cook until sauce is reduced to a glaze, about 30 seconds. Transfer to plates and spoon celery on top.

SERVES 2


Based on individual serving.

Calories: 420
Total Fat: 15 g
Carbohydrates: 15 g
Protein: 55 g