This recipe for Chicken Picante is very easy to make – goes well with rice.
1/2 cup medium hot Salsa (or Taco Sauce)
1/4 cup creamy Dijon Mustard (or Honey & Mustard salad dressing)
2 tbsp Lime Juice
4 Chicken breasts
2 tbsp Butter
2 tbsp Creme Fraiche (or Plain Yoghurt)
Mix Salsa, Mustard & Lime juice together and marinade the chicken breasts in this for about 30 minutes.
Then remove them from the marinade (reserve it) and pan fry in the butter until golden and cooked through.
Remove the chicken from the pan and pour the marinade in to the pan.
Simmer gently for about 5 minutes, whilst stirring.
Just before the end of the cooking time, stir in 2 tbsp Creme Fraiche and stir to blend.
Arrange the chicken breasts on a serving platter and pour the cooked marinade/sauce over the breasts and garnish with some coriander leaves (or lime slices).
Read more on Lynda Hayes’ blog “Food Fun and Farm Life in East Africa”