Chicken Breasts With Hot Honey Mustard Sauce

• olive oil↗2 tablespoons
• honey↗2 tablespoons
• mustard↗2 tablespoons

  see note at end of directions

• orange marmalade↗2 teaspoons
• paprika↗1⁄2 teaspoon
• chili pepper flakes↗1⁄8 teaspoon
• garlic cloves↗2

  minced

• chicken stock↗1⁄2 cup

  cube is fine

• olive oil↗2 -3 tablespoons
• boneless skinless chicken breasts↗4
• flour↗1⁄2 cup
• salt and pepper

Step-by-step instructions

1. 1

   In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.

2. 2

   Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.

3. 3

   Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.

4. 4

   Remove chicken to plate and pour sauce over top and serve.

5. 5

   *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.