Margarita Chicken
- Number of Servings: 4
Ingredients
3 boneless, skinless chicken breast halves1 tbs flour1 tbs buttersalt & pepper to taste1 tsp dry southwest seasoning2 tsp minced garlic1/4 cup tequila1 cup chicken broth2 tbs lime juice--lemon juice works as well2 tbs butter1/4 cup chopped cilantro - have used chopped parsleyServe with rice
Coat chicken with flour. In large nonstick skillet, melt butter (1 tbs) over medium heat. Add chicken; cook, turning once, until browned, 4-5 minutes per side. Sprinkle with salt & pepper.
To skillet with chicken, add 2 tsp dry southwest seasoning and 2 tsp minced garlic; cook until garlic is golden, 1 minute. Add 1/4 cup tequila; cook, stirring up bits, 1 minute. add 1 cup chicken broth and 2 tbs lime juice. Bring to boil. Cover; over low heat, cook until chicken is cooked through; 12-15 minutes. Transfer chicken to platter. Over medium-high heat, bring sauce to boil; cook, stirring frequently, until thickened, 7 minutes. Stir in 2 tbs butter & 1/4 cup chopped cilantro. Pour over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SALDRU.
To skillet with chicken, add 2 tsp dry southwest seasoning and 2 tsp minced garlic; cook until garlic is golden, 1 minute. Add 1/4 cup tequila; cook, stirring up bits, 1 minute. add 1 cup chicken broth and 2 tbs lime juice. Bring to boil. Cover; over low heat, cook until chicken is cooked through; 12-15 minutes. Transfer chicken to platter. Over medium-high heat, bring sauce to boil; cook, stirring frequently, until thickened, 7 minutes. Stir in 2 tbs butter & 1/4 cup chopped cilantro. Pour over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SALDRU.
Nutritional Info Amount Per Serving
- Calories: 230.5
- Total Fat: 10.4 g
- Cholesterol: 75.5 mg
- Sodium: 512.8 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.1 g
- Protein: 23.7 g
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