Chicken with Salsa

    (247)
    25 mins

    Quick, easy, spicy chicken served with lime wedges and a dollop of natural yoghurt or sour cream.


    243 people made this

    Ingredients
    Serves: 6 

    • 1/2 cup salsa of your choice
    • 2 tablespoons Dijon-style mustard
    • 2 tablespoons (30ml) fresh lime juice
    • 2 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 6 tablespoons plain yoghurt
    • 1 lime, sliced into segments

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a shallow dish combine the salsa, mustard and lime juice. Mix well. Add chicken, toss to coat and then cover and refrigerate. Marinate for at least 30 minutes.
    2. Melt butter in a large frying pan over medium heat. Remove chicken from marinade and fry turning frequently, until browned on all sides.
    3. Meanwhile, simmer remaining marinade in a saucepan for 4 to 5 minutes.
    4. Add marinade to chicken and cook another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yoghurt and 1 lime wedge.
    5. Serve.

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    Reviews and ratings
    Global ratings:
    (247)

    Reviews in English (182)

    by
    73

    This was great! I would never have thought these ingredients would taste this way. I am a novice at mexican-inspired cooking, but this chicken tasted exactly like a friend's homemade chicken enchiladas-yum! i too decreased the mustard to about 1/8 cup in the marinade-- and added more (about double) of all ingredients to sauce while boiling it, and we STILL didn't have enough sauce for our 3 chicken breasts. next time i will make even more sauce, it was really the star of the whole meal. I used a medium salsa and it had just the right amount of heat. Topped with sour cream, which was just perfect to counter the heat-- no lime garnish, they had all been squeezed into the sauce by that point. served with yellow rice and a black bean and corn salad. great, easy recipe! thanks!  -  07 May 2003  (Review from Allrecipes US | Canada)

    by
    63

    The whole family loved this! My kids even asked for seconds...Only change I made was using olive oil for 1/2 the butter and topping with sour cream instead of yogurt. This one's a keeper!  -  13 Mar 2005  (Review from Allrecipes US | Canada)

    by
    55

    Quick and easy, but if I ever make this again, I will double the recipe for the marinade. There was not enough left to serve over the cooked chicken. What was left was really tasty.  -  27 Feb 2002  (Review from Allrecipes US | Canada)

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