Tequila Chicken Special
2 Tbsp olive oil
1 garlic clove, minced
1 green onion, chopped
2 Anaheim chile peppers, chopped
4 boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
1/2 cup Tequila
1/2 cup lime juice
1 Tbsp dried rosemary
2 Tbsp butter
In a non-stick frying pan, heat one tablespoon of olive oil (medium heat). Add garlic, peppers and onions and saute until the garlic is soft. Remove the vegetable from the pan.
Sprinkle the chicken with salt and pepper. Add the remaining oil to the frying pan and brown the chicken for about three minutes on each side. Add the tequila, lime juice, rosemary and sauteed vegetables. Cover and simmer for five minutes or until the chicken is just done. Coat the chicken with butter, let simmer for another minute and serve.
Serves 4
Source: Grand Canyon Cook Book
Submitted by Sandie
Poultry Dishes
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