Flour
1/2 c,. butter or oil
10 oz. jar marmalade
1/3 c. prepared mustard
1/2 tsp. salt
10 chicken breast or parts
10 1/2 oz. can chicken broth, undiluted
1/4 c. packed brown sugar
1/2 tsp. pepper

Saute floured chicken parts in butter or oil until browned. Add broth and cover. Cook until chicken is tender, 30 to 40 minutes. Meanwhile, in small saucepan, make glaze by stirring together the marmalade, mustard, brown sugar, salt and pepper. Heat until bubbly. Place chicken in baking dish and brush liberally with glaze. Bake 20 to 30 minutes at 350 degrees or broil until bubbly, turning and brushing with glaze. Serves 5 to 6.