Chicken Picante

6 boneless, skinless chicken breasts
1/2 c. chunky salsa
1/4 c. dijon mustard
2 T. lime juice
2 T. butter
6 T. plain yogurt or sour cream
1 lime, peeled and sliced
chopped cilantro

In large bowl, make marinade by mixing salsa, mustard and lime juice. Add chicken and coat. Marinate in refrigerator at least 30 minutes. In large frying pan, melt butter over medium heat. Remove chicken from marinade and place in frying pan. Cook until browned. Add marinade and cook 5 more minutes. Remove chicken and transfer to warm plate. Boil marinade 1 more minute and pour over chicken. Place 1 T. yogurt (or sour cream) on each piece of chicken and top with lime segment and cilantro.

I like to serve this with refried beans and tortilla chips.


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