Chicken Breast with Hot Pepper Glaze

2 tablespoons hot pepper jelly
1 teaspoon honey mustard
1 teaspoon dried oregano
1/2 teaspoon garlic, minced
1 tablespoon lemon juice
2 boneless chicken breast halves
salt, to taste
black pepper, to taste
1 tablespoons butter
1 onion, sliced
1/2 cup chicken broth

In a small bowl or cup, combine the pepper jelly, mustard, oregano, garlic, and lemon juice; set aside.

Pound chicken breasts to even thickness, season the chicken breasts on both sides with salt and pepper.

In a large skillet, melt the butter over moderately high heat.  When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 4 minutes per side.  Push chicken to one side, loosen the browned bits on the bottom; add onion, cook until onion is tender and starting to brown then add chicken broth and cook for a few minutes more.  Add the pepper jelly mixture to the pan and coat the chicken with the sauce.  Cook until the sauce is reduced and beginning to thicken.  Taste test and season with salt and pepper, if needed.

Transfer the chicken to plates and spoon onion sauce on top.