Chicken Breast with Tequila Lime Sauce

  • 2 chicken breasts, pounded flat between wax paper
  • sea salt and cracked pepper
  • 1/4 cup tequila
  • 1 tbsp lime juice
  • 1 scallion, minced
  • 2 garlic cloves, minced
  • 1 tsp coriander
  • 2 tbsp heavy cream
  • 2 tbsp butter
  1. In a saucepan combine the tequila, lime juice, scallion, garlic, coriander, 1/4 tsp salt, and cracked pepper.
  2. Bring to a boil.  Stir in the cream and simmer on very low heat 2 minutes.
  3. Stir in the butter and keep warm.
  4. Meanwhile season the chicken and then panfry in olive oil for about 2 minutes each side.
  5. Serve with the sauce.

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