Chicken and Jezebel Sauce
Serves: 4
  • 3 tablespoons olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 cup peach preserves
  • ¼ cup water
  • 1 tablespoon grated fresh horseradish
  • 1 tablespoon stone-ground mustard
  • 1 lemon, zested and juiced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 2 large boneless skinless chicken breasts, butterflied and halved
  • Garnish: lemon zest
  1. 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 gentle boil, and cook until onion is softened and mixture is thickened, about 3 minutes. Remove from skillet; keep warm. Wipe skillet clean.
  2. In same skillet, heat remaining 2 tablespoons oil over medium-high heat.
  3. Sprinkle pepper and remaining ½ teaspoon salt all over chicken. Add chicken to skillet; cook until browned and juices run clear, about 4 minutes per side. Spoon jezebel sauce over chicken. Garnish with lemon zest, if desired. Serve immediately. Leftover jezebel sauce can be refrigerated in an airtight container for up to 2 weeks.
Recipe by Paula Deen Magazine at