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Cary
02-12-2007, 07:55 AM
I found this in a local newspaper. It's great!

4 thin chicken breasts
salt and freshly ground pepper
1/4 cup all purpose flour
3 TBS veg. oil
1/2 cup chicken broth
1/4 cup vodka
juice of 1 lime
2 TBS minced pickled jalipeno peppers
15 oz can minced tomatos
1 tsp corn starch
1 TBS cold water
2 TBS chopped fresh cilantro

Preheat oven to 200F
Season both sides of chicken with salt and pepper. Place the flour on a plate and dredge the chicken breasts through it lightly coating both sides. Set aside.

In a large skillet heat the oil over medium-high heat. Add the chicken and cook for 3 minutes, or until lightly browned. flip and cook another 3 minutes, or until cooked through.

Transfer the chicken to an oven-proof plate and place in theoven to keep warm.

Return the skillet to the burner. Increase the heat to high and add the chicken broth and vodka to deglaze the pan. As the liquid bubbles, scrape the bottom of the skillet with a wooden spoon.

Add 1/2 of the lime juice and the jalapenos and cook for 30 seconds. Add the tomatos and bring to a simmer.

In a small glass, mix the corn starch with the water, then add to the skillet. Cook, stirring constantly, until thickened, about 3 minutes. Remove the skillet from the heat. Stir in the remaining lime juice.

Arrange the chicken on a plate and top with the pan sauce. Garnish with the cilantro.