Speedy Chicken Breast



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4 boneless, skinless chicken breasts (1 1/2 lb. total)
2 teaspoons butter or margarine
2 teaspoons olive oil
Mexican crema or sour cream
Lime juice
Minced fresh cilantro
Canned chopped green chilies


Trim off and discard any excess fat from chicken, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don't pound hard enough to tear the meat.)

Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add chicken (if all the meat won't fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Transfer meat to a platter.

Drizzle chicken with a mixture of crema, lime juice, cilantro, and chilies.

Created date

June 2004