Raspberry Honey Mustard Chicken with Lime

10 Perdue boneless chicken cutlets
4 Tbsp. olive oil (or chicken fat skimmed from homemade chicken broth)
4 Tbsp. Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip (or any honey mustard)
Juice of one lime with some zest
3/4 c. chicken broth

Brown chicken on one side in oil over medium high heat.

Turn pieces over, and lower heat.


Mix remaining ingredients and spoon over chicken cutlets.


Cover and cook approximately 20 minutes or until internal temperature is 165 F.