Yield: 4 Servings
|2 \N||Whole chicken breasts; skinned and boned|
|1 tablespoon||Dijon mustard|
|½ cup||Prepared salsa|
|2 tablespoons||Lime juice|
|¼ cup||Chopped fresh cilantro (optional)|
Date: Thu, 20 Jun 1996 18:17:01 EDT From: "Sharon H. Frye" <shfrye@...> Pound each breast between sheets of plastic wrap to a uniform thickness of ½ 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, .