Chicken breasts marinated with an infusion of Dijon mustard and Southwestern flavors, served with a dollop of sour cream, fresh cilantro and a squeeze of lime.
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 flavor and garnish
1 lime, sliced into 6 wedges
- In large bowl, make marinade by mixing salsa, mustard and lime juice. Add chicken, turning to coat. Marinate for at least 30 minutes.
- In large skillet, place butter and melt over medium heat until foamy. Remove chicken from marinade and place in skillet. Cook, turning, about 10 minutes or until brown on all sides.
- 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.
- Raise heat to high and boil marinade 1 minute; pour over chicken.
- 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.