Hotshot Chicken - cooking recipe

Ingredients

1/2 c. chunky salsa or chunky taco sauce (mild, medium or hot)
1/4 c. Dijon-style mustard
juice of 1 lime
3 chicken breasts, skinned, boned and halved
2 to 4 Tbsp. vegetable oil
3 Tbsp. heavy cream

Preparation

In a large glass bowl, combine salsa, mustard and lime juice. Mix well.
Pound each chicken breast half lightly to flatten the thickest part so the pieces will cook evenly.
Add chicken pieces to salsa mixture, turning each piece to coat.
(If you have time, let the chicken marinate at least 30 minutes or refrigerate overnight.)