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Chicken Southwest Style

Wonderful southwest flavors make this chicken dish a hit with family and friends."


1/2 cup flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 6-oz boneless, skinless chicken breast halves (approx. 2 lbs)
3 tbsp butter
3 tbsp olive oil
1/4 cup very finely chopped celery
1/4 cup very finely chopped onions
2 tbsp chopped fresh parsley
1/4 cup chicken stock
1/4 cup white wine
1 10-oz jar red chile jelly
1 cup crumbled goat cheese (Montrachet)
*1/4 cup sliced almonds (optional)
1 c


In large bowl, combine flour, salt & pepper. Roll chicken in flour mixture & shake off excess. In heavy 12-inch skillet, heat butter & oil. Lightly saute celery, onions, & parsley. Remove from pan with a slotted spoon & reserve. In same butter & oil, saute chicken breasts til lightly browned (3-4 mins each side). Sprinkle reserved sauteed vegetables on top of each chicken breast. Add chicken stock & wine. Cover skillet & simmer for 5 mins. Remove from heat & spread each chicken breast with red chile jelly. Place under broiler & spread each breast with red chile jelly. Place under broiler til jelly melts, basting often with melting jelly. Place chicken breasts on a large platter & sprinkle with goat cheese & almonds (if using).

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Nutritional Information
Per Serving

no nutrition information available

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