Cohen’s Margarita Chicken (Traditional Preparation) ingredients - 6 Boneless/Skinless Chicken Breasts (fresh or defrosted)
- ½ cup flour
- 1 tsp. Chili powder
- ½ tsp. Cayenne pepper
- 2 tbsp. Margarine
- 1 tbsp. Oil
- 1 cup chunky salsa (your choice, mild or hot)
- ½ cup tequila, optional
- 1 large green pepper, diced
- Juice of ½ lime
Cooking instructions - Combine the flour, chili powder, and cayenne and dredge the chicken in the flour mixture.
- Melt margarine and sauté chicken in skillet until brown on both sides.
- Remove chicken and set aside.
- Add the oil to the same pan.
- Add green pepper and onion and sauté until soft.
- Add salsa, tequila and lime juice.
- Heat until hot.
- Place chicken on top of the sauce, cover and cook about 15 minutes or until breasts are just cooked, but still tender.
Serve over rice. | | Cohen’s Margarita Chicken (Grilled Method) ingredients - 6 Boneless/Skinless Chicken Breasts (fresh or defrosted)
- 1 tsp. Chili powder
- ½ tsp. Cayenne pepper
- 1 tbsp. Oil
- 1 cup chunky salsa (your choice, mild or hot)
- ½ cup tequila, optional
- 1 large green pepper, diced
- Juice of ½ lime
Cooking instructions - Sprinkle chili powder and cayenne pepper directly on chicken.
- Cook directly on grill until breasts reach an internal temperature of 160°F.
- In the meantime, pour oil into a skillet and add green pepper and onion. Sauté until soft.
- Add salsa, tequila and lime juice
- Add green pepper and onion and sauté until soft.
- Add salsa, tequila and lime juice.
- Heat until hot.
- Spoon sauce over grilled chicken and serve over rice.
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