Chicken Margarita & Saffron Yellow Rice

Chicken smothered in a Margarita. Tequila and lime juice reduced into a sweet and tangy Margarita sauce. Served along side saffron yellow rice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package  vigo saffron yellow rice
• 1⁄3 cup  tequila
• 1⁄8 cup triple sec
• 1⁄4 cup fresh lime juice
• 3  tablespoons sugar
• 2  chicken breasts
•  kosher salt
•  fresh ground black pepper
• 1⁄4 cup all-purpose flour
• 1  tablespoon unsalted butter
• 1  tablespoon olive oil
• 3  tablespoons fresh cilantro leaves, chopped

Directions

1. Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
2. Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
3. In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
4. Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.