Chicken Saute With Triple Berry Glaze

• 1 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup Pillsbury BEST All Purpose Flour
• 2 pounds chicken breast tenders boneless skinless
• 4 tablespoons Crisco Pure Vegetable Oil divided
• 12 ounces Smucker's(R) Orchard's Finest(R) Northwest Triple Berry Preserves
• 2 tablespoons prepared horseradish
• rice pilaf prepared
• 2 teaspoons Italian parsley fresh chopped, if desired

1. COMBINE salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour.
2. HEAT 2 tablespons oil in a large skillet over medium heat. Saute chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170u0b0 F. Transfer chicken to platter, loosely covered with foil.
3. COMBINE preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.

salt, freshly ground black pepper, flour, chicken breast tenders, vegetable oil, preserves, horseradish, rice, italian parsley

Taken from www.yummly.com/recipe/Chicken-Saute-with-Triple-Berry-Glaze-2663530 (may not work)