4 to 5 boneless chicken breasts
2 tbsp. butter
1/4 c. red currant jelly
1 tbsp. Dijon mustard
1/2 tsp. paprika
Juice of 1 lemon
1/4 c. orange juice

Flatten chicken breasts. Saute in butter over medium heat for 3 to 5 minutes or until done. Melt the jelly in skillet, add the mustard, paprika, lemon juice, and orange juice. Simmer for 5 minutes. Serve warm with chicken. Sauce is also very good with duck. The sauce may be made ahead of time.