Chicken breast halves are quickly marinated in a tangy southwestern-style Dijon mustard marinade, sautéed in butter, and then simmered in the same marinade and served with a dollop of sour cream, a sprinkling of fresh chopped cilantro and lime wedges for accompaniment.

Chicken Picante

1 cup thick chunky salsa
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice

6 skinless, boneless chicken breast halves
2 tablespoons butter
Sour cream for accompaniment
Fresh chopped cilantro for garnish

1 lime, sliced into 6 wedges

1. In large bowl, make marinade by mixing salsa, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes.
2. In large frypan, place butter and melt over medium heat until foamy. Remove chicken from marinade and place in frypan. Cook, turning, about 10 minutes or until brown on all sides.
3. Add marinade and cook for about 5 more minutes, until fork can be inserted in chicken with ease and marinade is slightly reduced and beginning to glaze. Remove chicken to warm serving platter.
4. Raise heat to high and boil marinade 1 minute; pour over chicken.
5. Serve with a dollop of sour cream, garnish with chopped cilantro and a lime wedge for each diner to squeeze over the top, if desired.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.