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Margarita Chicken
Serves 2
2 each chicken breast, boneless, skinless
Flour for dusting
1/2 large onion, sliced in rings
1/4 cup non-alcoholic margarita mix
salt and pepper
non stick cooking spray
1 tablespoons olive oil
Preheat large skillet on medium heat.
Place chicken breast one at a time between 2 pieces of plastic wrap smooth side of breast up. Gently pound chicken flat to an even thickness. Use a flat sided meat mallet.
Heat oil and then add onion rings stir to keep from burning. When onion is soft remove to plate.
Season chicken with salt and pepper,then dust with flour shake off excess.
Brown chicken in oil till golden brown on both sides. Place onions on top of chicken and add margarita mix reduce heat cover and simmer for about 5-10 minutes. Check chicken if it is just slightly pink remove it to a serving platter and cover with foil. You don't want to overcook the chicken. The carryover heat will continue to cook the chicken. Turn heat up and reduce sauce to a pancake syrup consistency. If there are onions left behind don't worry leave them in the sauce.
When sauce is reduced pour sauce over chicken and serve.
Note :You can add Tequila when you add the margarita mix but do it off the heat take care as the alcohol fume can ignite. Return to heat and leave the cover off for a few minutes so alcohol can evaporate.
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Margarita Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Margarita Chicken
Serves 2
2 each chicken breast, boneless, skinless
Flour for dusting
1/2 large onion, sliced in rings
1/4 cup non-alcoholic margarita mix
salt and pepper
non stick cooking spray
1 tablespoons olive oil
Preheat large skillet on medium heat.
Place chicken breast one at a time between 2 pieces of plastic wrap smooth side of breast up. Gently pound chicken flat to an even thickness. Use a flat sided meat mallet.
Heat oil and then add onion rings stir to keep from burning. When onion is soft remove to plate.
Season chicken with salt and pepper,then dust with flour shake off excess.
Brown chicken in oil till golden brown on both sides. Place onions on top of chicken and add margarita mix reduce heat cover and simmer for about 5-10 minutes. Check chicken if it is just slightly pink remove it to a serving platter and cover with foil. You don't want to overcook the chicken. The carryover heat will continue to cook the chicken. Turn heat up and reduce sauce to a pancake syrup consistency. If there are onions left behind don't worry leave them in the sauce.
When sauce is reduced pour sauce over chicken and serve.
Note :You can add Tequila when you add the margarita mix but do it off the heat take care as the alcohol fume can ignite. Return to heat and leave the cover off for a few minutes so alcohol can evaporate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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