A mix of pineapple preserves and apricot or apple preserves were the original components in this tangy condiment. We like the flavor of peach preserves, but you can use what you have on hand.
Chicken and Jezebel Sauce
Yields: 4 servings
- 3 tablespoons olive oil, divided
- 1 small red onion, thinly sliced
- 1 cup peach preserves
- ¼ cup water
- 1 tablespoon freshly grated horseradish
- 1 tablespoon stone-ground mustard
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt, divided
- 2 large boneless skinless chicken breasts, butterflied and halved
- ½ teaspoon ground black pepper
- Garnish: lemon zest
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring frequently, until softened, about 5 minutes. Add preserves, ¼ cup water, horseradish, mustard, lemon zest and juice, and ½ teaspoon salt; bring to a simmer, and cook until onions are softened and mixture is thickened, about 3 minutes. Remove from skillet; keep warm. Wipe skillet clean.
- In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Sprinkle chicken with pepper and remaining ½ teaspoon salt. Add chicken to skillet; cook until browned and juices run clear, about 4 minutes per side. Spoon jezebel sauce over chicken. Garnish with zest, if desired. Serve immediately. Leftover jezebel sauce can be refrigerated in an airtight container for up to 2 weeks.