Kickin' Orange-Glazed Chicken

From Southern Living April 2016 - this was really easy to make and delicious - per my usual I didn't quite follow all the directions because I used chicken breasts not cutlets which would have cooked quicker. I brown for 4 min per side then oven broiled for 8 minutes basting with sauce every 2 minutes. The pictures below are one with just glaze and one with spooned glaze from the pan. Don't be put off by the KICKIN term --it really isn't spicy.

4 (5- to 6-oz.) chicken cutlets

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon salted butter

1 tablespoon olive oil

1/2 cup orange marmalade

4 teaspoons Dijon mustard

1 teaspoon lemon zest, plus 2 tsp. fresh lemon juice

1/4 teaspoon red pepper flakes

1. Preheat broiler. Sprinkle both sides of cutlets with salt and pepper. Melt butter with oil in a large ovenproof skillet over medium-high. Cook cutlets in butter mixture until lightly browned, 1 to 2 minutes on each side. Tilt pan; add marmalade and next 3 ingredients to drippings, and stir until combined. Spoon sauce over cutlets.

2. Broil 8 inches from heat until chicken is glazed and cooked through, about 6 minutes, turning cutlets every minute and basting with pan sauce. Spoon sauce over chicken.