Orange Chicken Piccata

Orange Chicken Piccata

1 pound boneless skinless chicken breasts, pounded thin 2 T. flour 1/2 cup orange juice 1/4 cup sweet and tangy honey mustard (French's) 1/4 cup orange marmalade 1/4 t. rosemary leaves, crushed 1 orange thinly sliced and quartered

Coat chicken with flour; shake off excess. Heat 1 T. oil in nonstick skillet. Cook chicken 5 minutes or until browned. Mix orange juice, mustard, marmalade and rosemary. Add to skillet. Bring to boiling. Simmer, uncovered, over medium low heat for 5 minutes or until chicken is no longer pink in center and sauce thickens slightly. Stir in orange pieces; heat through. Serve with rice if desired. Makes 4 servings. Source: Unknown

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