Ingredients
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1 (16 ounce) package vigo saffron yellow rice
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1/3 cup tequila
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1/8 cup triple sec
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1/4 cup fresh lime juice
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3 tablespoons sugar
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2 chicken breasts
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kosher salt
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fresh ground black pepper
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1/4 cup all-purpose flour
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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3 tablespoons fresh cilantro leaves, chopped
Instructions
- Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
- Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
- In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
- Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.