Ingredients
- ½ cup picante sauce
- ¼ cup Dijon-style prepared mustard
- 2 tablespoons lemon juice
- 6 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
Why You'll Love Making This
Cooking Tips You Should Know
- Use a non-reactive container like glass or plastic to avoid any metallic taste.
- Cook the chicken over medium heat to prevent burning while ensuring it stays juicy inside.
Step 1
Blend the picante sauce, mustard, and lemon juice together in a large glass bowl. Add the chicken pieces and give everything a good toss to make sure the chicken is nicely coated. Cover the bowl and pop it in the fridge to marinate for about 30 minutes.
Step 2
When you're ready, heat some olive oil in a big skillet over medium-high heat. Take the chicken out of the marinade and cook it in the hot oil, browning it well on both sides. Once the chicken is nicely seared, pour in the leftover marinade and let it simmer until the chicken is cooked through and the sauce thickens into a glaze.
Step 3
Transfer the chicken to a serving dish. To be safe, bring the remaining sauce to a boil for about 5 minutes to kill any bacteria, then drizzle it over the chicken before serving. Enjoy!
