Mexican Chicken

(From 36th National Chicken Cooking Contest)		6 servings

6 chicken breast halves, skinned and boned
marinade, see below
2 T butter
6 T plain yogurt or sour cream
1 lime sliced inti 6 segments
cilantro for garnish

the marinade
1 C or 12 oz jar medium chunky taco sauce
1/4 C Dijon mustard
2 T lime juice

In a large bowl, make the marinade by mixing the taco sauce, mustard, & lime juice
Add the chicken, turning the pieces to coat them all.
Marinate for at least 30 minutes.

In a large frypan, place butter and heat until foamy.
Remove chicken from marinade and place in frypan.
(reserve the marinade.)

Cook chicken for about 10 minutes, turning it, until brown on all sides.
Add marinade and cook about 5 minutes more, until chicken is tender.

Remove chicken to serving platter.
Raise heat and boil sauce one minute.
Pour sauce over chicken.
Add 1 T sour cream or yogurt and one slic of lime to each piece of chicken.
Garnish with cilantro.