INGREDIENTS
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4 (5- to 6-oz.) chicken cutlets
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 tablespoon salted butter
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1 tablespoon olive oil
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1/2 cup orange marmalade
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4 teaspoons Dijon mustard
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1 teaspoon lemon zest, plus 2 tsp. fresh lemon juice
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1/4 teaspoon red pepper flakes