| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Whole chicken breasts; skinned and boned | |
| 1 | tb | Dijon mustard |
| 1 | tb | Butter |
| 1/2 | c | Prepared salsa |
| 2 | tb | Lime juice |
| 1/4 | c | Chopped fresh cilantro (optional) |
INSTRUCTIONS
Date: Thu, 20 Jun 1996 18:17:01 EDT From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> 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. EAT-L DIGEST 19 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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