Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour and shake off excess.
Heat oil in a large skillet over medium-high heat. Add chicken pieces and sauté 4-6 minutes until golden brown.
Turn chicken over and brown another 4-6 minutes. Remove chicken pieces to a baking dish.
Whisk together the dijon mustard, Apricot Jam, brown sugar, soy sauce, fresh ginger, lemon juice, garlic and salt and pepper in a bowl. Pour over chicken and bake 45 minutes to an hour until the chicken is cooked through, has an internal temperature of 165 degrees F., and the juices run clear.