WOW, I had 4 thin chicken cutlets defrosted and came across this recipe. I cut the cutlets up, marinated them for about 30 minutes and [as another reviewer suggested] cooked them in a skillet. I cooked a boil-in-bag packet of rice, removed the chicken and put the rice in the skillet to absorb the left over juice. It was SO delicious that I'm defrosting a bag of shirmp right now, and will use the same marinade to cook them tomorrow. DELICIOUS and so super-fast. This is a keeper. Thank you!
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WOW, I had 4 thin chicken cutlets defrosted and came across this recipe. I cut the cutlets...