Arizona chicken

Yield: 4 Servings

Measure Ingredient
2 \N Whole chicken breasts; skinned and boned
1 tablespoon Dijon mustard
1 tablespoon Butter
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.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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