Chicken Breast With Hot Pepper Jelly - cooking recipe

Ingredients

2 tablespoons hot pepper jelly
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves
salt and pepper
2 tablespoons butter
2 celery ribs
1 tablespoon lemon juice

Preparation

Pound chicken breast to an even thickness.
Cut celery stalks into 2 inch long \"matchsticks\".
In a small bowl, combine the pepper jelly and mustard, set aside.
Season both sides of the chicken breast with salt and pepper.
In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
Cook 5 minutes on each side.
Tilt the skillet and pour off most of the fat.
Add 1 tbs. water and shake skillet to loosen browned chicken bits.
Push chicken to one side of skillet.
Add celery sticks, stirring for 1 miunte.
Add pepper jelly mixture and lemon juice.
Shake to coat the chicken with the sauce.
Cook until the sauce is reduced to just a glaze. (30-40 seconds).
Transfer chicken to a serving dish and garnish the top with the celery matchsticks.