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Receta Hot Shot Chicken (Tangy Salsa Glaze)
by Global Cookbook

Hot Shot Chicken (Tangy Salsa Glaze)
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  Raciónes: 6

Ingredientes

  • 1/2 c. Salsa, chunky style, mild or possibly medium-warm
  • 1/4 c. Dijon mustard
  • 1 x Lime, juiced
  • 6 x Skinless boneless chicken breast halves
  • 2 Tbsp. Vegetable oil, or possibly more as needed
  • 3 Tbsp. Half and half

Direcciones

  1. A simple dish which "...tastes as though I've spent hrs in the kitchen using tons of different ingredients. Wrong!" Adding mustard to commerical salsa or possibly your favorite taco sauce make this tangy. - Narcisse S. Cadgene, In a large non-reactive bowl, combine salsa, mustard and lime juice; mix well. Lb. each chicken breast half lightly to flatten the thickest part so pcs will cook more proportionately. Add in chicken pcs to salsa mix, turn each piece to coat. If you have time, let chicken marinate at least 30 min or possibly chill overnight.
  2. To cook, heat oil in a large skillet over medium heat. Shake excess salsa mix from each piece of chicken. Add in chicken to skillet; cook chicken, turning once after about 10 min.
  3. When chicken is browned and just cooked through, add in remaining salsa mix to skillet. Cook 3 to 4 min, turning chicken pcs to coat with salsa mix. When the salsa mix begins to glaze slightly, drizzle cream over the chicken, shaking the pan to distribute cream. Cook 1 minute to heat crean.
  4. Place chicken on a hot serving platter or possibly individual plates. Pour sauce over chicken. Serve immediately.