4 chicken breasts
1 jar Kentucky bourbon jelly
1/2 c. chicken stock
Salt and pepper
1/2 c. dry white wine

Sprinkle salt and pepper on both sides of the chicken breasts and cook them in the hot oil at medium heat. Turn the breasts and continue cooking until done. Take out the breasts and put them onto large plates and pour off the grease from the pan. Deglaze the pan with white wine and chicken stock. Pour sauce over the breasts and spread all over with the Kentucky bourbon jelly. (A great dish for dinner parties.)