1/2 c. medium to hot chunky taco sauce
1/4 c. Dijon mustard
2 tbsp. fresh lime juice
3 whole chicken breasts, split, skinned & boned
2 tbsp. butter
Cilantro, chopped (for garnish)
Plain yogurt or sour cream

Combine taco sauce, mustard and lime juice in large bowl. Add chicken, turning to coat. Cover, marinate in refrigerator at least 30 minutes. Melt butter in large skillet over medium heat until foamy. Remove chicken from marinade: reserve marinade. Add chicken to skillet; cook about 10 minutes or until brown on both sides. Add marinade; cook about 5 minutes or until chicken is tender. Add marinade to glaze chicken. Remove chicken to serving platter. Boil marinade over high heat 1 minute; pour over chicken. Serve with sour cream.