6 boneless, skinless chicken pieces
1 Tbsp Dijon mustard
1 Tbsp. butter
1/2 C salsa
Juice from one lime
1/4 C chopped fresh cilantro for garnish
Pound each piece of chicken between sheets of plastic wrap to a thickness of 1/2 inch. Spread lightly with mustard. In 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 10 minutes. Sprinkle with cilantro, and then serve.
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