Chicken Breasts Glazed With Hot Pepper Jelly

wtorek, 18 lutego 2014

Chicken Breasts Glazed With Hot Pepper Jelly

Time: 25 mins


  • 2 tablespoons hot pepper jelly
  • 1/2 teaspoon Dijon mustard
  • 2 1/2 lbs boneless chicken breast halves, pounded lightly to an even thickness
  • 2 tablespoons unsalted butter
  • 2 medium celery ribs, cut into 2-inch-long matchsticks
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon celery leaves, coarsely chopped


  • 1 In a small bowl, combine the pepper jelly and mustard; set aside.
  • 2 Season the chicken breasts on both sides with salt and pepper.
  • 3 In a large skillet, melt the butter over moderately high heat.
  • 4 When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
  • 5 Tilt the skillet and pour off most of the fat.
  • 6 Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom.
  • 7 Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute.
  • 8 Add the pepper jelly mixture and the lemon juice to the pan and shake to coat the chicken with the sauce.
  • 9 Cook until the sauce is reduced to a glaze, about 30 seconds.
  • 10 Season with salt and pepper.
  • 11 Transfer the chicken to plates and spoon the celery matchsticks on top.
  • 12 Garnish with the celery leaves and serve at once.

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