Tangy Glazed Chicken
 

Tangy Glazed Chicken

2 bone-in chicken breast halves
1/4 teaspoon salt, optional
4 1/2 teaspoons butter
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
1/2 cup apple jelly
3 tablespoons orange juice
1 tablespoon minced fresh parsley
1/4 to 1/2 teaspoon dried thyme

Sprinkle chicken with salt if desired. In a large skillet, melt butter over
medium heat; brown chicken on all sides. Remove and keep warm. In the pan
drippings, saute onion and celery until tender. Add the remaining ingredients;
cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered,
for 30-35 minutes or until meat juices run clear. Remove skin if desired. Top
chicken with onion mixture. Yield: 2 servings.

Jenn B aka Mom2Sam and Tiny

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