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.

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Mix remaining ingredients and spoon over chicken cutlets.

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

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