Ingredients -4 Boneless Skinless Chicken Breast halves
2 tablespoons Butter
1 cup Teriyaki Sauce
1/2 cup Dry White Wine
1/2 cup Orange Marmalade
1 teaspoon Minced Garlic
Preparation:
In a large non-stick skillet, brown chicken on both sides in butter about 2 minutes. Combine the teriyaki sauce, wine, marmalade and garlic and pour over chicken. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until no longer pink in the center.
Serves 4