How to Make Chicken Picante

This tangy, tasty chicken dish combines the tastes of salsa, lime, and, unexpectedly, dijon mustard. Sounds like an unusual combination, but it really works well. Best of all, this recipe is low fat and heart-healthy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 skinless, boneless chicken breast halves
• 1/2 cup salsa
• 4 tbsp. dijon mustard
• 2 tbsp. fresh lime juice
• 2 tsbp. olive oil
• 4 tbsp. lowfat or nonfat sour cream or plain yogurt
• Lime slices and cilantro sprigs for garnish

1. Mix the salsa, dijon mustard and lime juice in a medium bowl. Add the chicken breast halves to the bowl, turning them until they are evenly coated with marinade.

2. Cover the bowl of chicken with plastic wrap and place it in the refrigerator. Let it marinate for at least one hour, but no longer than overnight.

3. Warm the olive oil slightly in a large frying pan. Remove the chicken breasts from the marinade, reserving the marinade, and place them in the heated oil.

4. Cook the chicken breasts for 5 minutes. Turn them over and cook for another 5 minutes or until evenly browned.

5. Pour the reserved marinade into the pan and let the chicken simmer for another 5 minutes. Pierce the chicken breasts with a fork-if the fork goes in easily, the breasts are done and may be removed from the pan. If it doesn't go in easily, cook them for a few more minutes.

6. Remove the chicken strips from the pan and put them on a warmed serving platter. Raise the heat under the pan to high and boil the marinade for one minute or until it thickens slightly.

7. Pour the marinade over the chicken. Top each breast with one tablespoon of sour cream or yogurt, then garish with thin slices of lime and a few sprigs of cilantro.

Tips & Warnings

• You may serve this with warmed flour tortillas.
• Brown rice or wild rice are especially tasty with this dish.