• 6servings
  • 40minutes
  • 430calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter, divided

  2. 2 tablespoons chopped garlic

  3. 2 tablespoons finely chopped jalapeno pepper

  4. 1/2 cup chicken stock

  5. 1/4 cup tequila

  6. 3 tablespoons lime juice

  7. 3 tablespoons soy sauce

  8. 4 skinless, boneless chicken breast halves - cut into cubes

  9. 1 tablespoon cooking oil

  10. 1/4 medium onion, thinly sliced

  11. 1/2 medium red bell pepper, thinly sliced

  12. 1 medium green bell pepper, thinly sliced

  13. 1 1/2 cups heavy cream

  14. 1/4 cup chopped fresh cilantro

  15. 1/3 cup freshly grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.

  2. While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.

  3. Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.


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