Grilled Chicken (minus the grill)

4 small boneless skinless chicken breasts, cut into strips
1 cup GFCF Italian dressing
2 teaspoons fresh lime juice
3 teaspoons honey

Place all ingredients in a large ziploc bag. Zip the bag, mix well and marinate in the refrigerator for at least an hour.

Pour entire contents into a large non-stick skillet and cook over medium to medium-low heat until marinade becomes thick and caramelized - about 45 minutes, turning chicken strips every 10 minutes for the first 20 minutes, then every 5 minutes thereafter. Serves 4-6.

{I have seen this recipe referred to as a "Cracker Barrel" recipe.}