- 3-4 boneless chicken breasts, pounded out just a bit
- Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika
- 4 garlic cloves, chopped
- 1/4 c tequila
- 1 14.5 can low sodium chicken broth
- Juice from 1 lime (next time I'll use more)
- Handful of chopped fresh cilantro
- 1 tbsp butter
- Olive oil
- Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
- Heat about 1 tbsp olive oil in a pan.
- Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
- Remove chicken from the pan and add another tbsp of olive oil.
- Add garlic, saute
- Deglaze pan with the tequila.
- Add chicken broth and lime juice; bring to a boil.
- Add cilantro
- Whisk in butter to thicken the sauce up a bit
- Serve chicken over linguine; top with the sauce.
Wow - this was so delicious and tasty!! I can't imagine not having a sauce or broth with this chicken. The spices on the chicken gave the dish such a punch of flavor, and the broth was garlicky and spicy and so rich with flavor. I would have liked it to be just a touch thicker, and I thought about adding just a touch of cream, but the idea of cream with lime juice freaked me out a bit.
Definitely try this one - I think it's a great variation on the original.
Have a great week, and good luck to my PHILLIES as they head to Tampa for the World Series!!!!
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