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My review
Lime Chicken Picante
NEONWILLIE
"Quick, easy, spicy chicken"
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Ingredients
55 m servings 184 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- In a shallow nonporous 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 skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.
- Add boiled marinade to chicken, and saute 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 yogurt and 1 lime wedge. Serve.
Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 184 calories; 6.8 g fat; 5.8 g carbohydrates; 23.9 g protein; 73 mg cholesterol; 464 mg sodium. Full nutrition
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Reviews
Read all reviews 181245 Ratings
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Most helpful positive review
5/7/2003
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 enc...
Most helpful critical review
10/2/2008
Way too much mustard. Mustard in most dishes should be like a first kiss. A bit on the light side. It should enhance not be the main taste. Pairing dijon mustard with salsa is odd. Something lik...
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5/7/2003
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 enc...
3/13/2005
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!
2/27/2002
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.
5/2/2003
I made this again with a few changes and it really came out well - we all loved it. In the marinade I used 1 TBSP of mustard instead of 1/4 cup and since my little girl was going to be trying i...
6/17/2006
I loved the flavors in this marinade. I definitely agree with previous reviewers on two points: the recipe just doesn't make enough marinade, and use less dijon. Here's what I did: I marinated ...
1/14/2005
This was very good, I did make a few adjustments. Increased the lime a bit, topped with sour cream, and the best addition, added tequila to the marinade. Gives it a more authentic Mexican flair,...
10/2/2008
Way too much mustard. Mustard in most dishes should be like a first kiss. A bit on the light side. It should enhance not be the main taste. Pairing dijon mustard with salsa is odd. Something lik...
3/3/2003
After reviewing the recipe and the other reviews I added some extra salsa (mild) & lime juice while cutting back a little on the mustard (I used Grey Poupon - but of course !)- served it over sp...
4/6/2005
This is really good. The marinade makes the chicken really tender (I marinaded it all day and cooked it when I got off work). It also was easy to scale down to one serving, which is great beca...