Chicken Breasts with Jalapeno Jelly

By kimvess

Adding a glaze of jalapeno pepper and Dijon-style mustard is a tongue-tingling way to dress up succulent chicken breasts for this low-calorie, low-fat dinner.

Ingredients

• 4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
• Salt
• Freshly ground pepper
• 2 tablespoons butter
• 1 tablespoon water
• 2 cups bias-sliced celery
• 1/4 cup red jalapeno jelly
• 2 tablespoons lemon juice
• 1 tablespoon Dijon-style mustard

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from recipe.com

Preparation

Step 1

1. Place each chicken piece between 2 pieces of plastic wrap. Pound with a meat mallet to about 1/2-inch thickness. Remove plastic wrap. Sprinkle chicken with salt and pepper.
2. In a 12-inch skillet, cook chicken in hot butter over medium-high heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove from skillet.
3. For sauce, carefully stir water into skillet, scraping up the crusty browned bits from bottom. Add celery; cook and stir for 1 minute. Add jelly, lemon juice, and mustard; cook and stir about 3 minutes more or until slightly thickened. Return chicken to skillet; heat through.