Texas Style Chicken Tequila Recipe

Ingredients <br>- 3 tablespoons unsalted butter, divided <br>- 2 tablespoons chopped garlic <br>- 2 tablespoons finely chopped jalapeno pepper <br>- ½ cup chicken stock <br>- ¼ cup tequila <br>- 3 tablespoons lime juice <br>- 3 tablespoons soy sauce <br>- 4 skinless, boneless chicken breast halves - cut into cubes <br>- 1 tablespoon cooking oil <br>- ¼ medium onion, thinly sliced <br>- ½ medium red bell pepper, thinly sliced <br>- 1 medium green bell pepper, thinly sliced <br>- 1 ½ cups heavy cream <br>- ¼ cup chopped fresh cilantro <br>- ⅓ cup freshly grated Romano cheese <br><p></p>Directions <br>step 1: Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking. <br>step 2: While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside. <br>step 3: Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately. <br>

Ingredients
- 3 tablespoons unsalted butter, divided
- 2 tablespoons chopped garlic
- 2 tablespoons finely chopped jalapeno pepper
- ½ cup chicken stock
- ¼ cup tequila
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
- 4 skinless, boneless chicken breast halves - cut into cubes
- 1 tablespoon cooking oil
- ¼ medium onion, thinly sliced
- ½ medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 ½ cups heavy cream
- ¼ cup chopped fresh cilantro
- ⅓ cup freshly grated Romano cheese

Directions
step 1: Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
step 2: While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
step 3: Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.

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