Creamy Costa Rican Chicken

August 10th, 2009 | Posted in Juicy Chicken Recipes | No Comments »
Recipe: Creamy Costa Rican Chicken

Summary: A friend bought me a sauce I have been looking for. It’s a staple item in Costa Rica called Salsa Lizano. It’s a bit like worcestershire sauce with a little sweetness and more spices. You can use it as a condiment on all kinds of food, but it also makes a great marinade. So, for this recipe, I used it as a marinade for a new chicken dish.


  • 4 chicken breasts
  • 1/2 cup Salsa Lizano
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup milk
  • 1/2 cup fat-free half and half
  • 1 smoked roma tomato (peeled, seeded, and diced)
  • 1/4 cup fresh basil leaves
  • 1 tsp white wine
  • dash of nutmeg
  • salt and pepper to taste


  1. Place the chicken in a plastic freezer bag with Salsa Lizano for at least one hour, but preferably 3-4 hours. Turn smoker on 350 degrees and place chicken in center of grill. Turn after 15 minutes and cook about another 15 minutes until done. Best to use mesquite wood.
  2. While chicken is cooking, melt butter in sauce pan and whisk in flour to a paste. Then, slowly add milk and half and half. Once well blended, add in nutmeg. Then, temper blender with some of the sauce. Add about 3/4 of sauce to blender with basil. Blend until all basil is finely chopped. Add back to sauce pan and add white wine, salt and pepper to taste. Let simmer until ready to serve.
  3. We sliced the chicken into long strips and put it over jasmine rice and then added the sauce when done. Hard to beat!

Cooking time (duration): 45

Number of servings (yield): 4

Meal type: supper

Culinary tradition: Central American

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