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Texas Two-Step Chicken


  • 2 chicken breasts, sliced into thin cutlets
  • ½ jar Mrs. Renfro's Pineapple Salsa
  • Salt & pepper
  • 4 mushrooms, diced
  • 1 tbsp red wine
  • 1 heaping tablespoon Mrs. Renfro's Pineapple Salsa
  • Monterey Jack Cheese
  • ½ cucumber, diced
  • 2 tbsp olive oil


  • Season chicken with salt & pepper and coat thoroughly with Mrs. Renfro's Pineapple Salsa.
  • Place chicken in shallow glass dish, marinate in refrigerator for at least 2 hours.
  • Heat olive oil in skillet and add chicken direct from marinade.
  • Sauté over high heat until almost done, then remove to broiling pan.
  • Add sliced jack cheese to top of chicken and set aside.
  • Add mushrooms to same skillet and sauté well until all juices are extracted, add salt and pepper to taste.
  • Add wine and deglaze pan as mushrooms finish.
  • Meanwhile slide chicken under broiler until chicken is completely cooked and cheese is melted and turning brown.
  • When pan has deglazed add final measure of salsa to mushrooms and remove pan from heat; mix together well.
  • Plate chicken.
  • As the very last thing, add the cold diced cucumber to the mushrooms, stir well and top chicken with mushroom mixture.

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Posted in Chicken, Dinner, Pineapple Salsa

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