Asian Chicken
4 boneless skinless chicken breast halves
2 tablespoons of butter
1 cup of teriyaki sauce
1/2 cup of dry white wine
1/2 cup of orange marmalade
1 teaspoon of minced garlic
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.