I adapted this recipe to make two dinners for us. The first night is chicken breasts in a simple sauce, the second night is shredded chicken burritos.
Here’s my version.
Servings: Two dinners for two people plus one lunch. Or five dinners for one person. Etc.
Ingredients
Directions
In a shallow nonporous dish mix the salsa, mustard and lime juice. Add chicken, cover dish and refrigerate for at least 30 minutes. (I did this first, then prepped the rest of dinner while it marinated.)
Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute on both sides until lightly brown. Due to the marinade left on the chicken these don’t get very brown. Don’t worry.
Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes. Add a bit of water if it seems too thick. Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear.
Serve two chicken breasts for dinner, topped with a bit of the sauce. I served this with couscous (mixed with shredded dry jack and cilantro) and a simple salad.
After dinner, shred the other two chicken breasts and mix with all the sauce left in the pan. Refrigerate. The next night, heat up the chicken. I microwaved it, but you could gently heat it up in a pan. Make burritos as you like them. I used warmed refried beans*, shredded cheddar, salsa, and sour cream. Yum. The leftovers would also be great on a salad.
*Here’s a tip for making canned refried beans better. Stir in some fresh ground pepper while they’re heating. I got this idea from the beans at Rubio’s.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.