Ingredients
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1/2
-
1/4
-
1
-
6
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Easy Chicken Picante,I only used 3 chicken breasts but kept the marinade amounts as given! Also sliced the breasts into fourths so that the marinade would get to more breast surface! Ended up cutting the cooking time down a bit because of that, but the whole thing came together so nicely & was absolutely delicious! Yet another way for me to prepare chicken! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for completing the Baker’s Dozen Special in this fall’s round of Pick A Chef],This tastes like the kind of meal some cheap bachelor would cook and call his “specialty.” It’s juicy, easy, quick and cheap. However the flavors in this aren’t complex, don’t really blend at all and is just this side of edible. I expect to find this in a cookbook from the 1950s, the pseudo-fancy name and all.
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Steps
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1
Done
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Mix the Salsa, Mustard and Lime Juice in a Large Bowl or Ziploc Bag. |
|
2
Done
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Add the Chicken, Turning to Coat With the Marinade. Let It Marinate in Refrigerator at Least 30 Minutes. |
|
3
Done
|
Melt Butter in a Large Skillet Over Medium Heat Until Foamy. |
|
4
Done
|
Drain Chicken Saving the Marinade. Add Chicken to Skillet in a Single Layer. Cook 10-15 Minutes Till the Chicken Is a Light Brown on Both Sides. Add the Reserved Marinade to Skillet and Cook 5-10 Minutes or Until Chicken Is Done. |
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5
Done
|
Remove Chicken to a Serving Platter; Keep Warm. Boil Marinade in Skillet Over High Heat 1 Minutes; Pour Over Chicken. Top With Sour Cream and Chopped Green Onions. |
