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Honey Bacon French Chicken Sauté




Source of Recipe


Hidden Valley®


List of Ingredients




1 pound
Boneless, skinless chicken breasts

2 tablespoons
Dijon mustard

3/4 cup
Hidden Valley® Honey Bacon French Dressing, divided

2 tablespoons
Orange marmalade

2 cups
Hot cooked rice

Sliced green onions, for garnish

Recipe



Cut chicken in thin strips; blot dry. Coat chicken with mustard; let stand 10 minutes. In a nonstick skillet over medium heat, sauté chicken in 1 tablespoon of the dressing, stirring frequently, about 7 minutes or until no longer pink in center and juices run clear. Meanwhile, combine remaining dressing with marmalade. Stir dressing mixture into pan and heat gently until marmalade is melted. Serve over rice; garnish with green onions.

Makes 4 servings.

Variation: Substitute jellied cranberry sauce or red current jelly for the marmalade.