margarita chicken.

Apologies for the somewhat petrifying picture below - it was an unexpected photo opportunity (in tupperware, straight out of the microwave, heated leftovers for lunch).

So I was on my “step machine”, half paying attention to the Barefoot Contessa making some Tequila Lime Chicken - in went tequila, orange juice, lime juice, chili powder, and…stuff (I was busy stepping).  Anyway, it didn’t matter because all I had was a bottle of tequila and Margarita Mix, both of which I’ve been slowly trying to finish over the past few months…

BUTTERY MARGARITA JALAPEÑO CHICKEN.

Ingredients: (2 Servings)

1 lb chicken breast
1 cup tequila
1 cup margarita mix
½ cup chicken stock
1 tbs flour
1 tbs chopped garlic
½ tsp chipotle powder
1 jalapeño, sliced
1 tbs half and half
2 tbs butter
½ cup frozen corn
Salt & Fresh pepper to taste
Chopped cilantro & Grated Cheddar Cheese (for garnish)

Season chicken breasts and brown both sides; transfer to baking dish.  Using the same pan, add the tequila, margarita mix, and chicken stock.  Bring to a simmer, and sift in the flour and whisk to dissolve.  Add the garlic, chipotle powder, and jalapeño.  Heat until sauce is reduced; add cream and butter, salt, and pepper.  Pour sauce over chicken, add corn, and cover dish with foil.  Bake for 30-40 min at 400F, or until chicken is cooked through.  Garnish with cilantro and cheddar cheese.

Filed under Uncategorized | Comment (0)