- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1 tablespoon vegetable oil
- 1 medium green pepper, cut into thin strips
- 2 cups salsa
- In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear. Yield: 4 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Salsa Chicken
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"This is a quick and easy recipe. I used diced tomatoes with chilies instead of salsa and added about a tablespoon of lime juice to give it a little more acid. It has a nice subtle kick to it and is great served over white rice."