Quick Sauteed Chicken With Tequila, Lime and Jalepeno

4 Skinless Chicken Breasts-pounded to 1/4" thick

1/2 Cup All Purpose Flour-seasoned to taste with salt and black pepper

3 Tbsp. Vegetable Oil

1/2 Cup Red Onions-sliced thinly

2 Tbsp. Jalapeno Pepper-chopped finely

1/2 Cup Chicken Broth

4 Tbsp. Fresh Lime Juice

2 tsp. Lime Zest

2 Tbsp. Fresh Cilantro Leaves

3 Tbsp. Butter

Salt, Black Pepper, and Sugar to taste

Heat a saute pan on medium high heat. Dredge the chicken in the flour, shaking off the excess. Place the oil in the pan and add the chicken. Do not crowd pan, cook in two batches if necessary. Brown each side for about 2 minutes or until light golden. Remove from pan.

In the same pan over medium heat, add the red onions. Cook stirring for 2 minutes. Add the jalapeno , cook 30 seconds. Add the chicken broth, bring to a boil and reduce until only about 1/3 of the liquid remains. Add the lime juice and zest, return to a boil. Whisk in the butter over low heat. Add the cilantro and season to taste with salt, black pepper and sugar. Return chicken to pan and gently coat with the sauce, finishing it’s cooking if necessary. Serve with your favorite accompaniments of the season and enjoy!

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