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Linda’s Chicken Picante

 I belong to a recipe group and friend and awesome cook, Linda Smith, shared this recipe. She has been making it for years and it was one of her girls’ favorites growing up.

From the archives of Linda Smith

CHICKEN PICANTE

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

 

  1. 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.
  2. 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.
  3. Remove chicken to warm platter.  Cook marinade in skillet until thickened; pour over chicken.
  4. To serve, top each chicken breast half with 1 tablespoon yogurt or sour cream and 1 slice of lime.  Garnish with cilantro.

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