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Ingredients
4 Boneless skinless chicken thighs
1 (10 1/2 oz) Can chicken gravy
4 Teaspoons Dijon mustard
2 to 3 Teaspoons honey
Hot cooked rice
Instructions
In a skillet coated with nonstick cooking spray, cook chicken over medium-high heat for 5 minutes on each side. Combine the gravy, mustard and honey; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8 to 12 minutes or until chicken juices run clear. Serve over hot rice.