Tequila Chicken with Tomatillo Sauce
| Yield: | 8 Servings |
| Categories: | Poultry, Mexican |
| JUDI M. PHELPS (BNVX05A) | ||
| MARINADE----- | ||
| 1/3 | c | Tequila |
| 2 | tb | Fresh cilantro -- minced |
| 1/3 | c | Chicken broth |
| 1 1/2 | ts | Garlic -- minced |
| 1/4 | c | Fresh lime juice |
| 4 | Chicken breast halves with | |
| 1/4 | c | Olive oil |
| Bone and skin -- each cut | ||
| In | ||
| 2 | tb | Fresh jalapeno peppers |
| Half crosswise | ||
| Minced* | ||
| TOMATILLO SAUCE----- | ||
| 12 | Tomatillos (about 1-1/4 lb) | |
| 1 | c | Chicken broth |
| Husked, rinsed -- cored and | ||
| 1 | tb | All purpose flour |
| Halved | ||
| 1 | tb | Chopped fresh cilantro |
| 2 | md | Fresh jalapeno pepperse |
| 1/2 | ts | Salt (optional) |
| Halved -- cored and seeded* |
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