2 boneless,
skinless chicken breasts
2 tablespoons
vegetable oil
1 small sweet
yellow onion, cut into thin rings
1 celery rib,
thinly sliced
½ cup chicken
broth
½ cup spreadable
fruit or apple jelly
1 tablespoon
fresh parsley, minced
¼ teaspoon dried
thyme
¼ teaspoon salt
¼ teaspoon
pepper
Brown chicken in oil on all sides; set aside. In pan
drippings, sauté onion and celery until tender. Add broth, fruit, parsley and seasoning. Cook and stir over medium heat until
fruit/jelly is melted. Return chicken
to skillet. Cook uncovered for 30 to 35 minutes or until juices run clear. Place chicken on serving plates and spoon
onion mixture over.
Yield: 2
servings.
Carolyn Gass Hardimon, M. S. Home Economist