Chicken Breast with Tequila Cream Sauce


  • 2 tablespoons (30 ml) tequila
  • 1/4 cup (59 ml) heavy cream
  • 1/4 cup (59 ml) chicken broth
  • 1/2 jalepeno
  • 1/2 shallot
  • 1 clove garlic
  • 2 chicken breasts
  • salt to taste
  • pepper to taste
  • parmesan cheese, shredded (optional)


Add tequila, heavy cream, chicken broth, jalapeño, shallot and garlic to blender, and blend well. Heat the cream sauce in a saucepan over medium-high heat until boiling. Then reduce heat to medium, stirring well until thickened. When thickened, turn off heat.

While the sauce is reducing, heat a well seasoned cast iron skillet on medium-high heat. Season each chicken breast with salt and pepper and cook the chicken breasts until lightly browned on both sides, about 1-2 minutes each side. Turn down heat to medium. Then, add 1/4 cup (59 ml) water to the skillet and continue to cook the chicken until cooked through (internal temperature of 165F/ 74C), adding more water as needed to prevent the chicken from burning.

Serve each chicken breast with half the tequila cream sauce, and parmesan cheese (optional). Base recipe makes 2 servings of 10.6 oz/ 301.6g.

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About This Recipe

This is a simple, yet enjoyable dish that is guaranteed to disappear quickly. Buen provecho!

Recipe Macros per Serving

Protein: 54.05 gram(s)

Carbs: 2.01 gram(s)

Fiber: 0.21 gram(s)

Fat: 17.26 gram(s)

Calories: 424

Net Carbs: 1.8 gram(s)