Tonight's dinner was a hit with the big one (hey, better than nothing). I did a skillet variation on Tina's famous salsa chicken - see next post for THAT recipe - and Audrey inhaled it.
I'm going to warn you - my recipes are vague and imprecise...
Skillet salsa chicken...
2 chicken breasts, Thin cut or pounded a bit as you like
1/2 jar salsa
1 cup chicken stock (add more if needed)
1/4 cup heavy cream, light cream or similar
Take a room temperature skillet; Add all ingredients, moosh them around until mixed. Put over medium heat until sauce is at a simmer. Turn down to med low (or whatever is required to keep sauce at a simmer) and cover. Cook until chicken is cooked through and sauce is creamy, slightly thickened. If needed, add more stock to thin.
I served it with shortgrain brown rice - I cook 3 cups at a time in my ricecooker and freeze the extra in single servings.
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