Combine Italian dressing, honey and lemon juice in a measuring cup. Whisk together until blended.

Place chicken tenderloins in a gallon sized zip lock bag.

Pour marinade over chicken, squeeze out excess air and seal.

Turn bag over several times to make sure that the marinade covers chicken completely.

Marinade at least an hour, or overnight in fridge.

Pour all ingredients into a skillet (I used a cast iron skillet) and cook over medium heat.

All of the extra liquid will evaporate, don't worry.

Cook over medium heat for 40-45 minutes stirring every 10 minutes.

I set my timer for 10 minute intervals so I wouldn't forget.

Each time the timer goes off, stir then reset timer for another 10 minutes.

After 40-45 minutes the liquid will have evaporated leaving a yummy browned caramelized coating on the chicken.

Enjoy!