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Nutrition Facts
Serving Size 262 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 800 mg 33%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 20 g
Vitamin A 6% Iron 8%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken with Citrus Pepper Cream Sauce

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 boneless skinless chicken thighs
1 Tsp salt
1/2 Tsp pepper
1 cup(s) flour
4 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
2 Tbsp salted butter
1 small orange, zest & juice
8 fl oz half and half
3 Tbsp Vela Farms Habanero Jalapeño Jelly
8 fl oz H-E-B Select Ingredients Chicken Broth
1/3 cup(s) fresh cilantro, chopped
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Season chicken with salt and pepper on both sides and lightly dredge in flour. Shake off excess.
Heat a large skillet over high heat with olive oil until it ripples and starts to lightly smoke.
Sear chicken on one side for 4 minutes or until golden to medium brown. Turn and brown on other side for an additional 4 to 6 minutes.
Remove chicken from pan and set aside.
Turn down heat to medium low and add in orange zest and juice, half and half, jelly and broth. Whisk to combine and bring to a simmer.
Return chicken back to pan and cook until internal temperature is 165°F, and sauce has thickened but not separated. (if sauce separates, add a little more chicken broth and whisk to combine)
Garnish with fresh cilantro and serve.



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