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- Meat and poultry
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- Marinades for chicken
Quick, easy, spicy chicken served with lime wedges and a dollop of natural yoghurt or creme fraiche.
243 people made this
IngredientsServes: 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
MethodPrep:10min ›Cook:15min ›Ready in:25min
- 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.
- 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.
- 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 & ratingsAverage global rating:(249)
Reviews in English (184)
by JENHARVHOL
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
by PGJCMILLER
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
by GINAH1
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
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