4 skinless, boneless chicken breast halves
1 can fat free chicken gravy
1 teaspoon prepared or Dijon-style mustard
2 teaspoons honey
4 cups hot cooked rice, cooked without salt
Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set aside.
Add gravy, mustard and honey. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done.
Serve over rice.