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Tequila Shooter Chicken

Submitted by: Mary on 04/08/2005
1896 views
2.67 avg rating
186 votes
 
 
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Ingredients

2 lb Boneless skinless chicken breasts, cubed
3 T Soy sauce
1 T Oil, divided
1/2 Red onion, thinly sliced
1 Each red and green pepper, thinly sliced

1/3 C Fresh cilantro, chopped
4 Cloves garlic, minced
1 Jalapeno pepper, seeds removed, minced
1/2 C Chicken stock
2 T Tequila
2 T Lime juice
1 c Heavy whipping cream

Directions

Combine chicken and soy sauce in a bowl and chill until needed.



Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir & cook until onion softens. Remove from pan and save.



In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir & cook for 2 to 3 minutes.



Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).



Add chicken and soy sauce and cream to skillet. Bring to boil, stirring constantly, and cook until chicken is cooked through and sauce is thick (7 to 10 minutes). Stir in onion and peppers.



Garnish with chopped cilantro leaves.

Servings

6

Calories

4.3

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve over cooked spaghetti squash or low carb pasta of choice (not included in carb count)
 
 
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