Instructions: Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 5 minutes until chicken is no longer pink in center.

Remove chicken to serving platter; keep warm.

In the same skillet, saute onion and mushrooms for 5 minutes until mushrooms are golden brown and no liquid remains. Return chicken to skillet.

Combine barbecue sauce, honey and Worcestershire sauce; pour into skillet.

Bring to a full boil. Reduce heat and cook 2 to 3 minutes until sauce thickens slightly, stirring occasionally. Serve with hot cooked rice, if desired.

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