1 pkg. split chicken breasts
Salt and pepper
2 tbsp. butter
1/4 c. water
1/4 c. lemon juice
3 tbsp. Dijon mustard
2 tbsp. white wine
Worcestershire sauce
1 tbsp. honey
Hot cooked rice

Sprinkle chicken with salt and pepper. In 10 inch skillet in hot butter, brown chicken well on both sides. Combine water, lemon juice, mustard, Worcestershire and honey; pour over chicken and heat to boiling. Reduce heat, cover and simmer 12 minutes or until chicken is tender, spooning sauce over occasionally. Remove chicken from skillet; boil sauce until thickened. Spoon over chicken. Serves 4.