If you like a little spice in your entrée you’ll love this recipe from the New England Cranberry Company. The company was founded in Massachusetts in 1994 with the goal of creating innovative, natural, healthy & exciting products that made great use of the state’s native crop. Since then many health-conscious foodies have become devoted to their fresh & natural gourmet foods from cranberries.

Ingredients for 2 Servings

• 2 Tablespoons of New England Cranberry Pepper Jelly
• ½ Teaspoon Dijon Mustard
• 2 Boneless Chicken Breasts; ½ Pound Each
• 2 Tablespoons Unsalted Butter
• 2 Medium Celery Sticks, 2” Long Without Ribs
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Coarsely Chopped Celery Leaves

Preparation

1. Pound chicken breast lightly to an even thickness.
2. In a small bowl combine Cranberry Pepper Jelly and mustard; set aside.
3. Pound chicken breasts out so they are an even thickness.
4. Season on both sides with salt and pepper.
5. In a large skillet, melt the butter over moderately high heat.
6. When foam subsides add chicken breasts and cook turning once, about three minutes a side.
7. Pour off excess fat, add one tablespoon of water and shake the pan.
8. Add celery and cook, stirring for about one minute.
9. Add the Cranberry Pepper Jelly mixture and lemon juice to the pan and shake to coat the chicken with sauce.
10. Cook until sauce is reduced to a glaze or about 30 seconds.
11. Season with salt and pepper.
12. Transfer chicken to plates and put celery on top.
13. Garnish with celery leaves and serve at once.

Serves two.

To order some New England Cranberry Pepper Jelly go to: Cranberry Pepper Jelly