MARGARITA CHICKEN

 

Contributed by:       Lisa Laino

 

Ingredients:

 

1 tsp butter

4 chicken breasts (bone in)

1 cup chicken broth

¼ tsp finely grated lime peel

⅛ tsp ground black pepper

1 tbsp liquid honey

1 tbsp tequila

 

Directions:

 

Melt butter in frying pan set over medium heat.  Add chicken and cook for about 2 minutes, just until lightly browned.  Reduce heat to medium low.  Pour in broth.  Add lime peel and pepper.  Cover and simmer for 25 – 30 minutes, turning chicken at least once.  Chicken is done when juice runs clear when chicken is pierced at its thickest point.  Remove chicken to serving platter and cover to keep warm.  Increase heat to high and bring sauce to a boil.  Boil vigorously, uncovered, stirring often until reduced to a third of a cup, about 5 minutes.  Stir in honey, lime juice and Tequila.  Pour sauce over chicken and serve.

 

Note:

 

Lisa advises that it’s not safe to leave a partially used bottle of Tequila open.  Therefore, she recommends drinking the remaining bottle of Tequila within several hours after finishing this delicious dinner.