Linda's Peach Glazed Chicken Breast

1 full chicken breast, boneless and skinless, beaten to 1/4" thick or there abouts, and cut into 4 fairly equal portions.
1/2 C. flour, for dredging
Salt and pepper to taste (I also like to add a bit of Lawry's or Emeril's Essence
2-3 Tbsp. EVOO

Mix the dredge and flour each portion well. Heat the oil in a large skillet over medium heat and brown the portions on both sides. Continue cooking until the juices run clear. This only takes a few moments so don't walk away from it, over cooking these is not a good idea. At this point you can put them in a low oven covered if you like to keep warm for serving later.

Glaze:
1/3 C. peach preserves or jam
2 Tbsp. Worcestershire sauce
1 Tbsp. onion flakes
1 Tbsp. butter
1 Tbsp. Dijon mustard
Mix well and heat in the microwave until melted and well blended.

When you serve the chicken, spoon the warm glaze over each portion at the time of serving. This would make about 4 servings. If these are big eaters, double it or make half again as much.