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Chicken with Sweet Jalapeno Sauce

 Chicken with Sweet Jalapeno Sauce
This family favorite is not too hot and not too sweet. You can use any type of hot pepper jelly you like.
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 small onion, thinly sliced
  • 1 celery rib, thinly sliced
  • 1/2 cup chicken broth
  • 3 tablespoons orange juice
  • 1/4 teaspoon dried thyme
  • 1/2 cup jalapeno pepper jelly
  • 2 tablespoons butter
  • 1 tablespoon minced fresh parsley


  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
  • Cook chicken in batches in oil in a large skillet over medium heat
  • for 2-3 minutes on each side or until meat is no longer pink. Remove
  • and keep warm.
  • Saute onion and celery in the same pan until crisp-tender. Add the
  • chicken broth, orange juice and thyme. Bring to a boil; cook until
  • liquid is reduced by half. Stir in pepper jelly until melted. Remove
  • from heat; stir in butter and parsley. Serve with chicken. Yield: 4
  • servings.

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Chicken with Sweet Jalapeno Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.