The chicken was delightfully spicy, and I loved the tequila and lime flavor. Joe said that he wished there was more. I don't normally do the meat/starch/vegetable meal, so this was a nice change of pace, and the pan sauce definitely made it seem special.
Spicy Garlic Lime Chicken with Linguine
source: Mary Ellen's Cooking Creations
- 3-4 boneless chicken breasts, pounded out just a bit (I used one enormous breast cut in half)
- Spices: Kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, dried parsley, dried cilantro, paprika (Sprinkle to your liking.)
- 4 garlic cloves, chopped
- 1/4 c tequila
- 1 14.5 can low sodium chicken broth
- Juice from 2 limes
- Handful of chopped fresh parsley (I used cilantro, which also worked nicely.)
- 1 tbsp butter
- Olive oil
- 2 oz of dry pasta per serving
- Coat chicken in the dry spices - I simply shook the spices right onto the chicken from the spice jars and then rubbed them all in. I don't measure, but it was probably about 3 shakes from each bottle per side of chicken.
- Heat about 1 tbsp olive oil in a pan.
- Add chicken and cook on medium high heat for about 4-5 minutes per side. The chicken will turn a beautiful golden brown color. If the chicken is not cooked all the way through, lower your heat and continue to cook, or transfer it to the oven to finish (covered).
- Remove chicken from the pan and add another tbsp of olive oil.
- Add garlic, saute.
- Deglaze pan with the tequila.
- Add chicken broth and lime juice; bring to a boil.
- Add parsley.
- Whisk in butter to thicken the sauce up a bit.
- Serve chicken over linguine; top with the sauce.