Chicken Breasts With Hot Honey Mustard Sauce

• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons mustard (see note at end of directions)
• 2 teaspoons orange marmalade
• 1/2 teaspoon paprika
• 1/8 teaspoon chili pepper flakes
• 2 garlic cloves, minced
• 1/2 cup chicken stock (cube is fine)
• 2 -3 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 1/2 cup flour
• salt and pepper

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. 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. Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
4. Remove chicken to plate and pour sauce over top and serve.
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.

olive oil, honey, directions, orange marmalade, paprika, chili pepper, garlic, chicken stock, olive oil, chicken breasts, flour, salt

Taken from www.food.com/recipe/chicken-breasts-with-hot-honey-mustard-sauce-187329 (may not work)