Instructions: Pound each breast between sheets of plastic wrap to a uniform thickness of 1/2 inch. Spread both sides with mustard.

In a large skillet, melt butter over medium heat. Add chicken and cook 3-4 minutes on each side. Stir salsa and lime juice together and add to skillet.

Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes. Sprinkle with cilantro.

Personal note: I first tried this in the fall of 1993, and it quickly became a family favorite. Both hubby and I have taken the leftovers to

"nuke" for lunches the next day. It keeps several days in the fridge.

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