Ingredients

How to make it

  • Tequila Lime chicken with garlic smashed redskin potatoes and sauteed asparagus spears
  • 4 boneless skinless breasts of chicken
  • 2 T extra virgin olive oil
  • 2 fresh limes juiced and add 1 Cup water
  • 1 T real butter
  • 1/2 C Tequila
  • 2 T corn starch
  • 1/2 C cold water
  • Seasoned salt to taste
  • Simmer chicken on medium-low heat in deep skillet with olive oil, lime juice, tequila for about 10 minutes on each side till done and chicken is tender, may take up to 10 minutes longer depending on altitude. Take chicken out of skillet but leave liquids in the pan. Add cornstarch to 1/2 Cup of cold water and stir till it looks like milk, brink skillet liquids to boil and rapidly stir while adding cornstarch liquid. Turn off when the sauce gets thick enough to coat a spoon thickly and add the chicken breasts to keep them moist and tasty,
  • Garlic smashed redskin potatoes
  • 6-8 redskin potatoes
  • 1 clove of garlic peeled and trimmed
  • 1/2 stick of melted real butter
  • 1/2 cup of half n half
  • seasoned salt to taste
  • In a large pot add 6-8 washed and quartered redskin potatoes and one peeled and trimmed clove of garlic and 1/2 t salt. Bring to a vigorous boil then turn down to medium heat and cook till potatoes are tender. Drain cooking water, add 1/2 cube of melted real butter, 1/2 c half n half and use a potato masher and mash till fluffy. Add a touch of season salt to taste (about a half of a teaspoon aught to do it.) Put lid on pot while you do the asparagus.
  • Sauteed Asparagus Spears
  • about 4 good sized fresh asparagus spears per person (here we are using enough for 4 people, so about 16-20 spears)
  • 4 T extra Virgin Olive Oil
  • 1/2 c water
  • Seasoned salt to taste
  • Put olive oil in large deep skillet and coat bottom of skillet, trim hard woody ends off fresh asparagus and add to olive oil and 1/2 cup of water and sprinkle with seasoned salt to taste (about 1/2 teaspoon) simmer on low till water is almost gone about 20-30 minutes till tender.
  • Serve chicken on warmed plates with a nice spoon or two of sauce on top of each breast (make sure they are well coated with the sauce) and add a good ladle of potatoes and about 4 spears of asparagus on each plate. Very tasty and easy to make and makes a nice presentation when having company. Add a garden salad with poppy seed dressing and a cold dry Chardonnay and dinner is served!

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    This recipe has two of my most favorite vegetables and the way the potatoes are prepared with garlic has to be on my top methods for that vegetable.
    I love the sauce with lime and Tequila.
    Five forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~Hello~
    "5"FORK!!!!! for a 'Flavor-Filled' recipe!
    The combination of ingredients add up to
    a 'Brilliant' Taste Experience~
    ~*~mjcmcook~*~
    Was this review helpful? Yes Flag

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