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.
Photo Credit – CC BY-NC-ND by texascooking
