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Ingredients1 h 25 m servings 277 cals
Original recipe yields 3 servings
- 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.
- Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 277 calories; 14.3 g fat; 8.7 g carbohydrates; 26 g protein; 96 mg cholesterol; 862 mg sodium. Full nutrition
ReviewsRead all reviews 2
We enjoyed the flavors, and the chicken came out very moist. I doubled the recipe and cooked a few on medium and a few on medium-high and I think we prefer them darker/crispy on the outside and...