Chicken Breasts Glazed With Hot Pepper Jelly

Chicken Breasts Glazed With Hot Pepper Jelly

Time: 25 mins

Ingredients

• 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

Directions

• 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.