Chicken Southwest Style

6

½ cup flour ½ teaspoon salt ½ teaspoon freshly ground black pepper 6 6-oz boneless, skinless chicken breast halves (approx. 2 lbs) 3 tablespoon butter 3 tablespoon olive oil ¼ cup very finely chopped celery ¼ cup very finely chopped onions 2 tablespoon chopped fresh parsley ¼ cup chicken stock ¼ cup white wine 1 10-oz jar red chile jelly 1 cup crumbled goat cheese (Montrachet) *¼ 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).