Chicken with Sweet Jalapeno Sauce ala ~DKBB~

Chicken with Sweet Jalapeno Sauce ala ~DKBB~

(original recipe by Jay-Lynn Baublitz in the 2013 Feb/Mar edition of Simple & Delicious magazine)

4 boneless chicken breast halves

Salt & pepper

1 Tbsp. canola oil

1 small onion, diced

1 celery rib, diced

½ cup chicken broth

3 Tbsp. orange juice

¼ tsp. dried thyme leaves

½ cup jalapeno* pepper jelly (regular or fruit)

1 Tbsp. butter

1 tsp. dried parsley

• Flatten chicken to ¼-inch thickness; sprinkle with salt and pepper.
• Cook chicken in canola oil in large skillet over medium heat for 2 to 3 minutes per side, or until meat is no longer pink.
• Remove cooked chicken from skillet and keep warm.
•  Sauté onion and celery in the same pan in the chicken leavings until crisp-tender.
• Add the chicken broth, orange juice, and thyme; bring to a boil and cook until liquid is reduced by half.
• Stir in the pepper jelly (regular or a fruit-based jalapeno pepper jelly) until melted.
• Stir in butter and parsley, stirring until butter is melted.
• Add chicken back into pan, cover, and let simmer for 10 minutes.
• Serve sauce over chicken.

*You could also use a habanero-pepper jelly.