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
Date: Thu, 20 Jun 1996 18:17:01 EDT
From: "Sharon H. Frye"
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
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,