Spicy
Cranberry Chicken with New England Cranberry
Pepper Jelly
Ingredients:
 2
tablespoons New
England Cranberry Pepper Jelly
1
teaspoon Dijon Mustard
2
tablespoons butter
2
boneless chicken breasts
1
tablespoon fresh lemon juice
Salt
and pepper to taste
Optional: Chicken broth or white wine
Directions:
In small bowl, combine New
England Cranberry Pepper Jelly and mustard.
Set aside. Pound chicken breasts lightly to
an even thickness. Season
with salt and pepper. In large skillet, melt
butter over high heat and add chicken. Sauté until
almost done, about 4 minutes per side.
Remove chicken from pan. Add chicken broth or
white wine to deglaze the pan (water can be used,
but it will dilute the flavor). Stir to scrape
brown bits on bottom. Add pepper jelly and mustard,
lemon juice. Return chicken to pan. Cook until
sauce is reduced to a glaze, about 1 minute.
Remove chicken from pan and spoon sauce over.
Serve immediately. Season with salt and pepper
if desired.
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