Margarita Chicken

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6 boneless, skinless chicken breasts

1 –10 oz can Frozen Margarita Mix, thawed

3 Tablespoons butter, divided

2 chicken bouillon cubes

1 Tablespoon cornstarch

1 cup cold water

Place chicken in margarita mix to marinate several hours, or

overnight.

Remove chicken, reserve marinade.

Heat 2 tablespoons of butter in skillet until bubbly. Brown chicken

breasts, about 2 minutes per side.

Stir bouillon cubes into reserved marinade.

Pour over chicken in skillet and bring to a boil.

Reduce heat, cover, and simmer for 7 minutes, or until chicken is

cooked through.

Remove chicken and set aside to keep warm.

Dissolve cornstarch in water.

Bring marinade to a boil.

Stir in remaining tablespoon butter.

Stir in cornstarch and water.

Stir constantly until mixture thickens and boils for 1 minute.

Serve over chicken.

Makes 6 servings.

 

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