1/2 cup chunky salsa
1/4 cup Dijon mustard
2 tbsp lime juice
3 whole chicken breasts, cut in half
2 tbsp butter
6 tbsp sour cream
Chopped cilantro

In a small bowl, combine salsa, mustard and lime juice.

Place chicken breast halves in a shallow glass pan. Pour salsa mixture over chicken, turning chicken to coat. Cover pan and marinate in refrigerator for 30 minutes.

In a large skillet over medium heat, melt butter. Arrange chicken in butter; reserve marinade. Brown chicken on both sides. Add marinade and cook 5 more minutes until chicken is tender. Remove chicken onto a warm platter.

Cook and stir marinade until thickened. Pour over chicken, and garnish with sour cream and cilantro.