Chicken with salsa and lime

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    Chicken with salsa and lime

    Chicken with salsa and lime

    (246)
    25min


    243 people made this

    About this recipe: Quick, easy, spicy chicken served with lime wedges and a dollop of natural yoghurt or creme fraiche.

    Ingredients
    Serves: 6 

    • 120g chunky salsa
    • 4 tablespoons dijon mustard
    • 2 tablespoons fresh lime juice
    • 6 skinless chicken breast fillets
    • 2 tablespoons butter
    • 6 tablespoons plain yoghurt
    • 1 lime, sliced into segments

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

    1. In a shallow dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.
    2. Melt butter in a large frying pan over medium heat. Remove chicken from marinade and add to frying pan. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.
    3. Add marinade to chicken, and fry 3 to 5 minutes or until chicken starts 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. Serve.
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    Reviews & ratings
    Average global rating:
    (246)

    Reviews in English (245)

    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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