Ingredients:
3 or 4 boneless skinless chicken breasts
1/2 cup lime juice
1/4 cup dijon mustard
1/2 cup coarsely chopped parsley
2 tablespoons coarsely chopped basil
1 tablespoon olive oil
1 tablespoon chili powder
Salt and Pepper to taste
Liquid Stevia
Preparation:
1. Combine all ingredients except the chicken and stevia in a food processor or blender and pulse until smooth.
2. Place chicken breasts in a Pyrex baking dish and pour lime-mustard mixture on top.
3. Cover and refrigerate for at least 15 minutes and up to 6 hours
4. Place chicken and sauce in a sauté pan, cover, and cook over medium heat for 30 - 40 minutes, flipping chicken occasionally. The liquid should reduce to about 1/4 it's original volume.
5. After plating, top each breast with about 15 drops of liquid stevia. It adds a great dimension to the flavor.
Note: The flavor of this sauce is INTENSE. It was originally intended as a marinade, so be prepared for that. Also, you can use it as a marinade and grill the chicken, which I'm sure would be super tasty, I just don't have a grill in my new apartment! And if you like cilantro, you can use that instead of the parsley and basil. Enjoy!
I made this on the grill and with cilantro, topped it with a homemade corn salsa, and sided with grilled apsaragus. With the remainder of the marinade, I reduced a balsamic-red wine and honey sauce. Adding the marinade to it gave it a lovely twist! This is a 5 star keeper! Thank you:)
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