Glazed Chicken Breasts
|Chicken breasts||4 , split|
|Tart jelly||1⁄2 Cup (8 tbs) (Currant, Raspberry, Or Apple)|
|Chicken broth/Water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
Heat the butter in a large, heavy frying pan that has a cover and can be put under the broiler.
Saute the chicken pieces until lightly browned on both sides; sprinkle with salt and pepper.
Meanwhile, combine the jelly, chicken broth, and lemon juice in a bowl and beat with a rotary beater until well blended.
Pour over the chicken; cover and reduce heat.
Simmer until the chicken is tender, about 25 minutes.
Don't overcook or the chicken may taste dry.
Remove from heat and sprinkle the cheese and almonds over the chicken.
Set under the broiler, about 5 to 6 inches below heat, until the cheese melts and the top is golden brown