1/2 cup taco sauce
1/4 cup Dijon mustard
2 Tablespoons lime juice
6 skinless, boneless chicken breast halves
2 Tablespoons butter
6 Tablespoons plain yogurt or sour cream
6 lime slices (optional)
chopped cilantro
Mix taco sauce, mustard and lime juice in a large bowl. Add chicken and turn to coat both sides. Cover and refrigerate for at least 30 minutes. Remove from refrigerator 30 minutes before cooking. Melt butter in large skillet. Remove chicken from marinade and brown in skillet for 5-8 minutes on each side. Add marinade and cook for 5 more minutes. or until chicken is tender. Remove chicken to a warm platter, and continue cooking marinade until thickened. Pour over chicken. Top each serving with 1 Tablespoon plain yogurt or sour cream, and garnish with lime and cilantro if desired.
TIM'S NOTES: I don't know if you've noticed, but chicken breast halves these days are pretty big and thick. (At least the ones I bought.) In my 10 inch cast iron skillet, I could fit four chicken breasts. If you have an extra large pan, you might be able to do all six. If not, this recipe works with four just fine. The other problem I had was that the breasts were too thick on one end. I barely got them cooked through in 5-8 minutes on each side (plus the extra 5 with the added marinade). I think next time, I might butterfly the breasts a bit, or at least the thick part. You might not be able to get all the breasts in the pan at the same time! In this case, I would cook them through completely (and the 5-8 minutes per side would probably be enough) in batches, and remove to a platter. The extra marinade could then be added to the pan and cooked until thickened, which didn't seem to take very long.
Make sure when you buy the taco sauce that it is indeed taco sauce and not some sort of salsa with vegetable chunks. You want a smooth sauce. You can vary the heat in this dish by buying the appropriate taco sauce: mild, medium, or hot. I chose the medium, and it seemed about right. There was a little heat, but it didn't overwhelm the flavor of the dish.
