Recipe - Hot Shot Chicken (Tangy Salsa Glaze)

One half cup Salsa; chunky style, mild or
mediumhot
One fourth cup Dijon mustard
1 Lime; juiced
6 Skinless boneless chicken
breast halves
2 tablespoon Vegetable oil; or more as
needed
3 tablespoon Half and half

A simple dish that "...tastes as though I've spent hours in the kitchen
using tons of different ingredients. Wrong!" Adding mustard to commerical
salsa or your favorite taco sauce make this tangy. Narcisse S. Cadgene,
FreeLance (Food) Writer, New York, NY
In a large nonreactive bowl, combine salsa, mustard and lime juice; mix
well. Pound each chicken breast half lightly to flatten the thickest part
so pieces will cook more evenly. Add chicken pieces to salsa mixture, turn
each piece to coat. If you have time, let chicken marinate at least 30
minutes or refrigerate overnight.
To cook, heat oil in a large skillet over medium heat. Shake excess salsa
mixture from each piece of chicken. Add chicken to skillet; cook chicken,
turning once after about 10 minutes.
When chicken is browned and just cooked through, add remaining salsa
mixture to skillet. Cook 3 to 4 minutes, turning chicken pieces to coat
with salsa mixture. When the salsa mixture begins to glaze slightly,
drizzle cream over the chicken, shaking the pan to distribute cream. Cook 1
minute to heat crean.
Place chicken on a warm serving platter or individual plates. Pour sauce
over chicken. Serve immediately.
Recipe By : Narcisse S. Cadgene (New York)

Posted to MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 13:16:12 0800 (PST)

From: patH phannema@wizard.ucr.edu