Chicken Picante

Let’s make it

1. Mix the taco sauce, mustard and lemon juice. Add the chicken and turn to coat. Refrigerate for 30 minutes.
2. Melt the margarine in a large frying pan over medium heat. Lift out the chicken and brown for about 3 minutes per side.
3. Add the marinade and bring to a boil. Reduce the heat, cover and simmer for 8–10 minutes, or longer if needed, until the chicken reaches 165°F in its thickest part.
4. Transfer chicken to a serving dish. Bring the sauce to a full boil for 1 minute, then pour over the chicken.
5. Top each portion with 1 tablespoon yogurt.

From the complete review edition, page 57. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.