4 T. Persimmon Hill Farm Raspberry Habanero Pepper Jam (Find it here)
2 T. Lemon juice
2 tsp. mustard
4 Chicken breasts or 6 Chicken thighs (boneless, skinless)
4 T. butter
1 clove garlic, minced
1 small sweet onion, chopped (about 1 cup)
4 T. butter
Whisk together the Raspberry Habanero Jam, lemon juice and mustard, and set aside.
If using chicken breasts, pound thin between sheets of wax paper. This will make them cook faster and more evenly.
In a large pan, melt the butter, then add the chicken. Cook over medium high heat for about 8 minutes. Turn and cook about another 8 minutes. Move chicken to the outside of the pan, and add the garlic and onions to the center. Stir as it sautes until the onion is translucent. Pour the pepper jam mixture over the chicken and onions. Cook until the sauces thickens, about another 5 minutes. Check the chicken temperature with a meat thermometer, and serve.
