Tequila-Almond Chicken
| Yield: | 2 Servings |
| Categories: | Chicken |
| 4 | Chicken breast halves skinned and boned | |
| 1/2 | ts | Lime zest, finely grated |
| 2 | tb | Lime juice |
| 1 | tb | Tequila |
| 1 | lg | Garlic clove(s) thinly sliced |
| 1/2 | c | Blanched whole almonds (2 1/2 oz), chopped |
| 1/4 | ts | Ground cumin |
| Salt | ||
| 1 | tb | Fresh chile, minced (poblano or jalape=A4o) |
| 1 | sm | Shallot, minced |
| 1 | tb | Plus 1 ts olive oil |
| 2 | md | Tomatoes, cored cut into 1-inch dice |
| 1 | Avocado cut into 1-inch dice | |
| 2 | tb | Butter |
| Salt and pepper to taste |
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