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.