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Ingredients:
- 4 to 6 chicken breast halves, boneless, pounded to thin slightly
- Salt and pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise, light or regular
- 2 teaspoons spicy brown mustard or Dijon
- 1/3 cup sweet orange marmalade
- 1 teaspoon curry powder
- 4 to 6 green onions, thinly sliced
Preparation:
Wash chicken and pat dry. Sprinkle lightly with salt and pepper, then dredge with flour to coat on both sides.
In a large skillet, heat oil over medium heat. Add the chicken breasts and saute for 2 minutes on each side.
Combine the remaining ingredients and spread over the chicken breasts. If the skillet is not ovenproof, arrange the chicken in a lightly greased baking pan. Transfer to the oven and bake for 15 minutes, depending on thickness, until chicken is cooked through.
Serves 4.
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