Here is her message to me with the recipe:
Italian Honey Lime Chicken
-8 Fresh or frozen boneless, skinless chicken tenderloins (or breasts that have been cut in smaller strips
-3/4 cup Italian dressing
-4 tbsp honey
-1 tbsp lime juice (I use the concentrated stuff that comes in the little lime shaped container)
-Stainless steel frying pan (I don't think this recipe will work in a non-stick pan)
Place chicken in frying pan on medium heat (you don't even have to thaw it out first if it's frozen). Pour Italian dressing, honey and lime juice over the chicken while it's cooking. Do not cover the pan with a lid. The chicken juice needs to evaporate so that in the end, all that is left is a carmelized glaze from the honey and dressing. Once the chicken is fully cooked, I turn up the heat to "high" to evaporate more of the juice and also to transform the dressing and honey into more of a glaze. It spatters, so I wear an oven mitt while I'm cooking at this point. It doesn't take long before the dressing is a nice deep brown and it thickly coats the chicken. I use tongs to rub the chicken around in the pan to get all the glaze on it. My husband says it tastes better the darker the glaze gets, but it will burn quickly if you don't watch it on high heat. We usually make mashed potatoes to go with it and I drizzle the leftover glaze over my potatoes for a different taste. It's really yummy!
If you try this let me know. Thanks again Amanda!