serves 4

This easy recipe was the National Chicken Contest 1st place winner in 1985. It was reprinted in the Star Tribune and i have been making it for more than 20 years!

4  boneless,skinless chicken breasts halves

1 T unsalted butter

1/2 cup chunky style salsa

4 T sour cream or plain yogurt

1/4 cup dijon mustard

lime wedges

3 T fresh lime juice

1/4 cup chicken stock/red wine   

In a bowl or casserole (non -metal) make the marinade by mixing the salsa, lime juice, mustard- add the chicken, turning to coat. Marinate for at least 30 minutes in the fridge or up to several hours.

Put the butter in a large saute pan and heat on med- hi till bubbly. Remove the chicken from the marinade and place in the fry pan. Cook for about 5 minutes per side( depending on the thickness of the chicken) till light brown- and cooked through. Remove chicken to a warm platter.

Raise the heat to high and  de-glaze the pan with the chicken stock or red wine. Add the marinade and boil for about a minute. Pour over the chicken. Put a dollop of sour cream and a lime wedge on each breast.

                 I like to serve black beans and yellow rice with this dish . When i make this for 2   servings- i don’t halve the sauce/marinade as i like it saucy.