Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons butter1 cup teriyaki sauce1/2 cup water1/2 cup orange marmalade1/2 to 1 teaspoon minced garlic
Preparation
In a large skillet, brown chicken on both sides in butter.
Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°.
