Hotshot Chicken

6 ingredients
4 steps

Ingredients

  • 1/2 c. chunky salsa or chunky taco sauce (mild, medium or hot)
  • 1/4 c. Dijon-style mustard
  • juice of 1 lime
  • 3 chicken breasts, skinned, boned and halved
  • 2 to 4 Tbsp. vegetable oil
  • 3 Tbsp. heavy cream

Directions

  1. 1
    In a large glass bowl, combine salsa, mustard and lime juice. Mix well.
  2. 2
    Pound each chicken breast half lightly to flatten the thickest part so the pieces will cook evenly.
  3. 3
    Add chicken pieces to salsa mixture, turning each piece to coat.
  4. 4
    (If you have time, let the chicken marinate at least 30 minutes or refrigerate overnight.)

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