Ingredients:
2 tablespoons Thai style sweet chili sauce
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves (or you can use an equivalent amount of chicken tenders)
salt and pepper
2 tablespoons butter
1 tablespoon lemon juice
Directions:
Pound chicken breast to an even thickness.
In a small bowl, combine the sweet chili sauce, mustard, and lemon juice, set aside.
Season both sides of the chicken breast with salt and pepper.
In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
Cook 5 minutes on each side.
Add 1 tbs. water and shake skillet to loosen browned chicken bits.
Push chicken to one side of skillet.
Add sweet chili sauce mixture.
Shake to coat the chicken with the sauce.
Cook until the sauce is reduced to just a glaze. (30-40 seconds).
Transfer chicken to a serving dish and serve with vegetables and rice.
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