VIDEO: FRESH Ideas for Weeknight Dinners

Published on Wednesday, 4 September 2013 10:09 - Written by

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Tequila Cream Chicken



2 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons olive oil, divided

2 small lemons

1 yellow onion, sliced

2 roma tomatoes, seeded and small dice

1/4 cup tequila

1/4 cup cream

1 tablespoon butter



Place the chicken breast in a zip top bag. Add the salt, pepper, 1 tablespoon olive oil and the juice from one lemon.  Close the bag and rub the seasoning and liquid into the chicken. Refrigerate overnight or until ready to cook. Heat skillet to medium heat with the remaining oil. Add the chicken to the pan. Add the onions around the chicken. Once the chicken is seared on one side turn it over. Add the tequila and juice from the other lemon to deglaze the pan. Bring to a simmer and add the cream to the pan. Cover and lightly simmer until the chicken is cooked through and the onions are soft. If you would like more liquid add a small amount of chicken broth to the pan. Remove from the heat and stir in the tomatoes and the butter.