Orange Chicken Piccata
1 lb boneless skinless chicken breasts, pounded thin
2 Tbsp flour
½ cup Mixon’s fresh orange juice
¼ cup Mixon’s Honey Mustard Pretzel Dip
¼ cup Mixon’s Orange Marmalade
¼ tsp rosemary leaves, crushed
Roll chicken in flour and cook in 1 tbsp. of oil in non-stick skillet. Simmer for 5 minutes. Mix juice, marmalade, mustard dip and rosemary. Stir into chicken and boil 5 min. Sauce will thicken. Serve with rice. Makes 4 servings.
Notes: Not Just for Dipping - Mixon’s Honey Mustard Pretzel Dip has a tangy distinctive taste. Delicious as a baste for poultry and pork. Mix with a little vinegar or orange juice to make a sweet hot dressing for salad or coleslaw. Serve with egg rolls or pour over steamed vegetables.