Season the chicken breasts with salt, pepper, paprika, oregano and red pepper flakes. Pound larger chicken breasts out or cut in half lengthwise into thin, even slices. This way the meat will cook up faster and more evenly.

Heat the oil and butter in a non-stick frying skillet over medium heat. Add the chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken pieces. Remove from skillet and place on a clean plate. Cover with foil.

In the same skillet. Add garlic and onion, cook over low heat, about 2 minutes. Stir in flour. Add the chicken broth and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Bring to a boil. Stir in mustard and honey.

Return the chicken together with the released juices to the skillet. Cook until the sauce thickens and the chicken is cooked through, about 5 minutes. Taste and adjust salt.

Serve with mashed potatoes and sautéed vegetables. Garnish with chopped parsley and almonds. Enjoy!