Rosemary Chicken with Wild Rice

Colleen: "My husband just thinks the world of this recipe. I think it's the slight sweetness from the marmalade & spiciness from the Dijon mustard. But either way it's always being requested in our home."

Ingridents:

1 cup wild rice
1 tablespoon olive oil
2 garlic cloves, minced
1 1/4 pounds skinless boneless chicken breasts, cubed
2 carrots
2 tablespoons finely chopped fresh rosemary, or 1 tablespoon dried
1/4 cup + 2 tablespoons orange marmalade
1/4 cup Dijon mustard
1/8 teaspoon freshly ground pepper

1. Cook the wild rice according to the package directions. 
2. In a large nonstick skillet over medium heat, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer. 
3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.