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 This Recipe Is So Delicious
Kitchen Tips
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Cook on medium heat to avoid burning the spices while keeping the chicken moist.
Step 1
Stir 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 well coated. Cover the bowl and pop it in the fridge to marinate for about 30 minutes.
Step 2
When you’re ready to cook, heat some olive oil in a big skillet over medium-high heat. Take the chicken out of the marinade (save the extra marinade for later) and cook the pieces in the hot oil until they’re nicely browned on both sides.
Step 3
Once the chicken is browned, pour in the leftover marinade and let it simmer gently. Cook until the chicken is glazed, tender, and the juices run clear when you cut into it. Then, transfer the chicken to a serving dish.
Step 4
To be safe, bring the remaining marinade to a boil for about 5 minutes to kill any bacteria. Finally, spoon the hot marinade over the chicken before serving.
