| 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.
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”