From the archives of Linda Smith
Makes 6 servings
½ cup medium-hot chunky taco sauce or salsa
¼ cup Dijon mustard
2 tablespoons fresh lime juice
6 boneless chicken breast halves
2 tablespoons butter
6 tablespoons plain yogurt or sour cream
Lime slices and cilantro for garnish
- In a large bowl, mix taco sauce/salsa, mustard and lime juice. Add chicken breasts, turning to coat. Cover and marinate in the fridge for 30 minutes.
- In a 12-inch skillet, heat butter over medium heat and arrange chicken in one layer, reserving marinade. Cook chicken until brown on both sides. Add marinade and cook about 5 minutes longer until chicken is tender and marinade glazes the chicken.
- Remove chicken to warm platter. Cook marinade in skillet until thickened; pour over chicken.
- To serve, top each chicken breast half with 1 tablespoon yogurt or sour cream and 1 slice of lime. Garnish with cilantro.