Chicken Breasts With Hot Honey Mustard Sauce - cooking recipe

Ingredients

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

Preparation

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