CHICKEN PICANTE
CHICKEN PICANTE
serves 4
This easy recipe was the National Chicken Contest 1st place winner in 1985. It was reprinted in the Star Tribune and i have been making it for more than 20 years!
4 boneless,skinless chicken breasts halves
1 T unsalted butter
1/2 cup chunky style salsa
4 T sour cream or plain yogurt
1/4 cup dijon mustard
lime wedges
3 T fresh lime juice
1/4 cup chicken stock/red wine
In a bowl or casserole (non -metal) make the marinade by mixing the salsa, lime juice, mustard- add the chicken, turning to coat. Marinate for at least 30 minutes in the fridge or up to several hours.
Put the butter in a large saute pan and heat on med- hi till bubbly. Remove the chicken from the marinade and place in the fry pan. Cook for about 5 minutes per side( depending on the thickness of the chicken) till light brown- and cooked through. Remove chicken to a warm platter.
Raise the heat to high and de-glaze the pan with the chicken stock or red wine. Add the marinade and boil for about a minute. Pour over the chicken. Put a dollop of sour cream and a lime wedge on each breast.
I like to serve black beans and yellow rice with this dish . When i make this for 2 servings- i don’t halve the sauce/marinade as i like it saucy.