3 boneless skinless chicken breasts 3 tsp grainy mustard 1/2 tsp dijon mustard Salt and pepper to taste 2 Tbsp margarine 1/8 red pepper 1 Tbsp olive oil 3 Tbsp lemon jelly, orange marmalade, fresh scallions or chives for garnish 2/3 cup whole milk Zest of 1 orange

Preparation

Season chicken with salt and pepper. Mix milk, mustard, marmalade, orange zest and red pepper and set aside. Mix the margarine and olive oil in a pan and add chicken; saute until a light golden color on each side. Remove chicken and add milk mixture to pan; reduce until the mixture thickens enough to coat the back of a spoon. Add the chicken back to the pan and cook another 10-12 minutes. Remove from heat place to a serving platter and garnish with fresh chives or scallions.