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.