Ingredients
- chicken breast, thinly sliced4
- salt
- black pepper, freshly ground
- all purpose flour1/4 cup
- vegetable oil3 tbsp
- chicken stock1/2 cup
- vodka, or vermouth; optional1/4 cup
- lime juice1
- jalapeno, pickled; minced2 tbsp
- diced tomatoes1 can
- cornstarch1 tsp
- cold water1 tbsp
- cilantro, fresh; chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 19 steps
Preheat oven to 200°F.
Season both sides of each chicken breast with salt and pepper.
Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.
Set aside.
In a large skillet heat the oil over a medium-high heat.
Add the breasts and cook 3 minutes, or until lightly browned.
Flip and cook another 2–3 minutes, or until cooked through.
Transfer the chicken to an oven-proof plate and place in the oven to keep warm.
Return the empty skillet to the burner.
Increase the heat to high and add the chicken broth and vodka to deglaze the pan.
As the liquid bubbles, scrape the bottom of the pan with a wooden spoon
Add half of the lime juice and the jalapeños and cook 30 seconds.
Add the tomatoes and bring to a simmer.
In a small glass, add the cornstarch to the water, then add to the skillet.
Cook, stirring constantly, until thickened, about 2 minutes.
Remove the skillet from the heat.
Stir in remaining lime juice.
Arrange each chicken breast on a plate and top with pan sauce.
Garnish with cilantro.
