This recipe features tender chicken breasts coated in a spicy-sweet glaze, complemented by crisp celery matchsticks for a delightful crunch.
Pound the chicken breasts to an even thickness using a meat mallet.
Pounding the chicken ensures even cooking and prevents dryness.
Cut the celery sticks into matchstick-sized pieces.
Cutting the celery into uniform pieces ensures even cooking and a pleasing presentation.
In a small bowl, mix the Dijon mustard and hot pepper jelly until smooth. Set aside.
Mixing the glaze beforehand ensures a consistent flavor throughout the dish.
Season the chicken breasts with salt and pepper on both sides.
Seasoning the chicken enhances its natural flavor.
Heat the butter in a skillet over medium-high heat until melted and foamy.
Using butter adds a rich flavor to the dish.
Add the chicken breasts to the skillet and cook for 5 minutes on each side until golden brown.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Remove excess fat from the skillet and add a tablespoon of water to deglaze, stirring to loosen browned bits.
Deglazing the skillet adds depth of flavor to the sauce.
Push the chicken to one side of the skillet and add the celery sticks, stirring for 1 minute.
Cooking the celery briefly retains its crunch and freshness.
Pour the mustard and jelly mixture into the skillet, along with the lemon juice, and shake to coat the chicken.
Shaking the skillet ensures the chicken is evenly coated with the glaze.
Cook until the sauce reduces to a glaze, about 30-40 seconds.
Reducing the sauce intensifies its flavor and creates a glossy finish.
Transfer the chicken to a serving dish and garnish with the celery matchsticks.
Garnishing with celery adds a fresh and crunchy element to the dish.
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