Sweet and Spicy Chicken

350g boneless, skinless chicken breast
2 tbsp flour
1/2 tsp crushed red pepper
Salt and freshly ground black pepper
2 tsp olive oil
2 tbsp honey
2 tbsp Dijon mustard

Place chicken between two pieces of wax paper or foil. Flatten with a meat mallet or the bottom of a heavy skillet to about 1cm thick.

In a small bowl, mix flour, crushed red pepper, and salt and pepper to taste.  Heat oil in  a non-stick skillet over medium-high heat.

Dip chicken breasts in the flour mixture, coating all sides.  Saute chicken for three minutes on each side.  A meat thermometer should read 74 degrees C.

While chicken cooks, mix honey and mustard together.  Remove chicken to two dinner plates and spread mustard sauce on top.  Makes two servings.