1/2 c. Chunky Salsa 1/4 c. Dijon style mustard 2 tbs fresh lime juice 6 chicken breasts 2 tbs butter 6 tbs plain yoghurt 1 lime, sliced into segments
Melt butter in large skillet over medium heat. Saute chicken, turning frequently, until browned on all sides. Remove to casserole dish, combine with salsa and mustard and lime juice and yoghurt. Cook at 350 for half an hour or until juicy in chicken runs clear. Add boiled new potatoes to sauce for last ten-fifteen minutes of cooking. Serve with lime wedges.