Steps to Prepare Clara Ole Carbonara Pasta Sauce 200G

Chicken Ole

Add pancetta (200g sliced pancetta, roughly chopped) and garlic (3 garlic cloves, crushed).

Recipe Summary Chicken Ole

Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.

Ingredients | Clara Ole Carbonara Pasta Sauce 200G

½ cup taco sauce

¼ cup Dijon mustard (such as Grey Poupon®)

2 tablespoons fresh lime juice

3 skinless, boneless chicken breast halves

2 tablespoons butter

3 tablespoons sour cream, or to taste (Optional)

Directions

Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.

Remove chicken from marinade and shake to remove excess moisture; reserve marinade.

Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.

Info | Clara Ole Carbonara Pasta Sauce 200G

prep: 10 mins cook: 15 mins additional: 1 hr total: 1 hr 25 mins Servings: 3 Yield: 3 servings

TAG : Chicken Ole

World Cuisine Recipes, Latin American, Mexican,