| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Entreé, Poultry, Quick, Sw |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Salsa, chunky style mild or |
|
|
medium-hot |
| 1/4 |
c |
Dijon mustard |
| 1 |
|
Lime, juiced |
| 6 |
|
Skinless boneless chicken |
|
|
breast halves |
| 2 |
T |
Vegetable oil, or more as |
|
|
needed |
| 3 |
T |
Half and half |
INSTRUCTIONS
A simple dish that "...tastes as though I've spent hours in the
kitchen using tons of different ingredients. Wrong!" Adding mustard to
commerical salsa or your favorite taco sauce make this tangy. --
Narcisse S. Cadgene, Free-Lance (Food) Writer, New York, NY In a large
non-reactive bowl, combine salsa, mustard and lime juice; mix well.
Pound each chicken breast half lightly to flatten the thickest part so
pieces will cook more evenly. Add chicken pieces to salsa mixture,
turn each piece to coat. If you have time, let chicken marinate at
least 30 minutes or refrigerate overnight. To cook, heat oil in a
large skillet over medium heat. Shake excess salsa mixture from each
piece of chicken. Add chicken to skillet; cook chicken, turning once
after about 10 minutes. When chicken is browned and just cooked
through, add remaining salsa mixture to skillet. Cook 3 to 4 minutes,
turning chicken pieces to coat with salsa mixture. When the salsa
mixture begins to glaze slightly, drizzle cream over the chicken,
shaking the pan to distribute cream. Cook 1 minute to heat crean.
Place chicken on a warm serving platter or individual plates. Pour
sauce over chicken. Serve immediately. Recipe By : Narcisse S.
Cadgene (New York) Posted to MC-Recipe Digest V1 #317 Date: Tue, 26
Nov 1996 13:16:12 -0800 (PST) From: patH <phannema@wizard.ucr.edu>
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