Chicken Ole recipe

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Ingredients

½ cup taco sauce
¼ cup Dijon mustard (such as Grey Poupon®)
2 tablespoons fresh lime juice
3 skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons sour cream, or to taste

Nutrition Info

277.5 calories
carbohydrate: 8.7 g
cholesterol: 95.8 mg
fat: 14.3 g
fiber: : -
protein: 26 g
saturatedFat: 7.7 g
servingSize: -
sodium: 862.4 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk taco sauce, mustard, and lime juice together in a shallow baking dish, add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.

  2. Remove chicken from marinade and shake to remove excess moisture, reserve marinade.

  3. Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet, continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.

Recipe Yield

3 servings

Recipe Note

Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.

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