Cranberry Margarita Chicken

6 Boneless Skinnless Chicken Breast

2 tbsp. Olive Oil

1 Garlic Clove, minded

1 cup Whole Berry Cranberry Sauce

3 tbsp. Tequila

1 tsp. Lime Juice

1 ½ tbsp. Cilantro

Slice breast in half horizontally. Pound to 3/8" thick. Heat oil in large skillet, add breast and cook till lightly browned. Remove to platter and sprinkle with coarse salt. Add garlic to skillet and sauté slightly. Then add cranberry sauce and tequila. Bring mixture to boil. Reduce heat and simmer 5 minutes until slightly thickened. Stir in lime juice and cilantro. Spoon sauce over chicken breasts and serve.

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