Chicken Breast Glazed with New England Cranberry Pepper Jelly

Ingredients:

2 tablespoons New England Cranberry Pepper Jelly
½ teaspoon Dijon mustard
2 boneless chicken breast ½ lb. each
2 tablespoons unsalted butter
2 medium celery sticks, 2” long without ribs
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped celery leaves

Directions:

1. Pound chicken breast lightly to an even thickness.

2. In a small bowl combine Cranberry Pepper Jelly and mustard; set aside. Pound chicken breasts out so they are an even thickness. Season on both sides with salt and pepper. In a large skillet, melt the butter over moderately high heat. When foam subsides add chicken breasts and cook turning once, about three minutes a side.

3. Pour off excess fat, add one tablespoon of water and shake the pan. Add celery and cook, stirring for about one minute. Add the cranberry pepper jelly mixture and lemon juice to the pan and shake to coat the chicken with sauce. Cook until sauce is reduced to a glaze or about 30 seconds. Season with salt and pepper.

4. Transfer chicken to plates and put celery on top. Garnish with celery leaves and serve at once. Serves two.