6 oz. chicken, skinned and cut into strips

SAUCE:

8 oz. butter
1 lemon peel, minced
2 c. honey
2 tbsp. mint leaves, chopped
2 tbsp. minced garlic
1 tbsp. crushed rosemary leaves
1 c. chopped onions
3 c. whole black olives
6 lemon slices

Saute chicken until half cooked. Put into small "boat" or ramekin. Heat butter, lemon peel, garlic and rosemary in saucepan. Saute for 5 minutes, then add honey, mint leaves, onions, black olives, and lemon slices and simmer another 10 minutes.

Ladle about 2 oz. Morocco Sauce over chicken in "boat" and put in medium oven for about 15 minutes. Serve on underliner with potato on side dish.